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Hearty Spanish-Style Chicken with Chorizo and Red Bell Peppers

Name: Hearty Spanish-Style Chicken with Chorizo and Red Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 ounces dried chorizo, sliced into 1/4-inch thick rounds; 2 teaspoons olive oil; 1 teaspoon sea salt; 2 cloves garlic, minced; 1 red bell pepper, cored, seeded, and thinly sliced; 12 ounce chicken breasts; 1/4 ounce fresh parsley, finely chopped; 1 yellow onion, diced; 1 lemon, cut into wedges; 1 teaspoon fresh ground pepper; 1 chicken stock concentrate; 1/2 cup basmati rice, rinsed

Transport your taste buds to Spain with our simplified, yet flavor-packed version of a festive Spanish dish. This savory stovetop recipe uses a single pan to perfectly blend the distinct flavors of succulent chicken, crispy chorizo, and sweet red peppers. Serve it up for a cozy dinner for two or sca...

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45 min

TOTAL TIME

635

CALORIES

$3.11

PER SERVING

Hearty Spanish-Style Chicken with Chorizo and Red Bell Peppers

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Ingredients

12 INGREDIENTS

2 SERVINGS

2 oz dried chorizo

sliced into 1/4-inch thick rounds

1 whole red bell pepper

cored, seeded, and thinly sliced

12 oz chicken breasts

1 tsp fresh ground pepper

1 whole chicken stock concentrate

1/2 cup basmati rice

rinsed

Directions

11 STEPS

15 min

PREP TIME

30 min

COOK TIME

45 min

TOTAL TIME

Wash and dry all produce.

Core, seed, and slice red bell pepper. Dice alongside the yellow onion. Mince the garlic and set aside.

Heat a large pan over medium heat. Add chorizo to the pan and cook until the rounds become crisp and release their oil, for about 2 minutes each side. Remove the cooked chorizo from the pan and set aside.

In the same pan with the chorizo-release oil, add chicken breasts that have been seasoned with 1/2 teaspoon each of salt and pepper. Sear the chicken until it is well-browned and cooked through, about 5-6 minutes per side. Set the cooked chicken aside.

In the same pan, add diced onion, minced garlic, sliced red bell peppers and a teaspoon of olive oil. Saute the mix until they are softened, around 3-4 minutes.

Add the rinsed basmati rice to the pan and stir to mix and coat the grains with the oil and veggies.

Pour in 1 cup of water, chicken stock concentrate, and the remaining salt and pepper. Stir well.

Cover the pan and reduce the heat to low. Let it simmer until the rice is tender, which should take about 15-20 minutes.

Fluff the cooked rice with a fork and adjust seasoning with additional salt and pepper, if needed.

Place the cooked chicken breasts atop the flavorful rice, sprinkle with the crispy chorizo, and garnish with finely chopped fresh parsley.

Serve hot with fresh lemon wedges on the side for squeezing.