Chicken And Chorizo Rice
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
54
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 medium
Onion (chopped)2 cloves
Garlic (minced)3 tbsps
Tomato Paste2 cups
Rice (converted)1 cup
Pea (frozen)Directions:
1
Heat the olive oil in a large heavy skillet or pot over high heat
2
Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes
3
Season the chicken with 1/4 teaspoon each salt and pepper
4
Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes
5
Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers
6
Add the broth and bring to a boil
7
Cook, stirring occasionally, about 8 minutes
8
Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes
9
Let rest, covered, 5 minutes
10
Fluff the rice with a fork, stirring to combine all the ingredients
11
Serve with lemon wedges
12
Photograph by Johnny Miller