Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice

Name: Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 1 small carrot, peeled and grated; 710 milliliters chicken stock, divided; 340 grams chorizo sausage, in packaged meats case near kielbasa, cut in 1/2 lengthwise then thinly sliced; 59 milliliters chopped flat-leaf parsley, a generous handful; 2 large cloves garlic, chopped; 3 Tbsps extra-virgin olive oil, divided; 1 large onion, chopped, divided; 283 grams box frozen peas; 2 roasted red peppers, chopped; 4 servings Salt and black pepper; 680 grams boneless, skinless chicken breasts; 1 Tbsps smoked paprika, 1/2 a palm full; 1 teaspoon dry thyme, 1/3 of a palm full; 355 milliliters white rice

Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free recipe has 1101 calories, 71g of protein, and 53g of fat per serving. Head to the store and pick up butter, olive oil, chorizo sausage, and a few other things to make it today. 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 about 32 minutes.

Instructions

Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter.

Ingredients you will need

Extra Virgin Olive Oil

Butter

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper

Onion

Rice

Cooking Oil

Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.

Ingredients you will need

Chicken Stock

Rice

Equipment you will use

Pot

While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through.

Ingredients you will need

Extra Virgin Olive Oil

Chicken Breast

Smoked Paprika

Whole Chicken

Pepper

Thyme

Rice

Salt

Equipment you will use

Frying Pan

Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently.

Ingredients you will need

Whole Chicken

Chorizo

Equipment you will use

Aluminum Foil

Stove

Frying Pan

Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes.

Ingredients you will need

Roasted Red Peppers

Salt And Pepper

Chorizo

Carrot

Garlic

Onion

Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan.

Ingredients you will need

Chicken Stock

Equipment you will use

Frying Pan

Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.

Ingredients you will need

Salt And Pepper

Seasoning