Chicken and Chorizo Rice
Chicken and Chorizo Rice is a gluten free and dairy free main course. One portion of this dish contains around 55g of protein, 41g of fat, and a total of 949 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have capers, chorizo, onion, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 40 minutes.
Instructions
Heat the olive oil in a large heavy skillet or pot over high heat.
Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper.
Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers.
Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes.
Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients.
Photograph by Johnny Miller