Chicken With Roasted Red Pepper, Chorizo And Sweet Pea Sauce Over Rice
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
47
Sourness
36
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil (divided)1 tbsp
Butter1 large
Onion (chopped, divided)1
Salt1.5 cups
White Rice3 cups
Chicken Stock (divided)2 large
Garlic (cloves, chopped)1 small
Carrot (peeled and grated)Directions:
1
Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter
2
Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil
3
Add 2 1/2 cups of chicken stock to the rice and bring up to a boil
4
Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through
5
While the rice is cooking, start the chicken
6
Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil
7
Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet
8
Cook breasts 5 to 6 minutes on each side or, until cooked through
9
Remove the chicken from the skillet to a plate and loosely cover with aluminum foil
10
Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently
11
Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper
12
Cook until the onions are slightly tender, about 2 to 3 minutes
13
Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan
14
Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through
15
Taste and adjust seasonings with a little salt and pepper
16
To serve, arrange the chicken breasts on dinner plates and top with lots of sauce
17
Fluff the rice with a fork and serve alongside