Skillet-style rice with chicken and chorizo sausage

Votes: 1

How to Make - Skillet Rice with Chicken and Chorizo

Photo of the dish: Johnny Miller

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 985, total fat 41 G., saturated fats G., proteins 61 G., carbohydrates 89 G., fiber G., cholesterol mg, sodium mg, sugar G.

Skillet Rice with Chicken and Chorizo Sausage - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups of parboiled rice
4 boneless, skinless chicken thighs (about 700g)
1.5 cups sliced dry-cured chorizo sausage (about 200 g)
1/4 cup extra virgin olive oil
1 medium onion, finely chopped
2 crushed cloves of garlic
Coarse salt and freshly ground pepper
3 tablespoons tomato paste
3 tbsp. capers with brine
3.5 cups low-fat, low-salt chicken broth
1 cup frozen peas
Lemon wedges for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice, chicken thighs, chorizo sausage, peas, capers, onions, garlic, lemon, tomato paste

Cooking the dish according to the recipe:

Heat olive oil in a large heavy skillet or saucepan over high heat. Add the onion and garlic and cook for 3 minutes, until the onion is translucent.
Sprinkle the chicken with 1/4 teaspoon each of salt and pepper. Add to the pan along with the chorizo sausage and cook for 3 minutes, turning occasionally, until the chicken is browned.

Move the chicken and sausage to one side of the pan and add the tomato paste, rice, and capers. Pour in the broth and bring to a boil. Cook for 8 minutes, stirring occasionally.

Add the peas, reduce the heat to medium-medium, cover, and cook for 15 minutes, until the rice is tender. Remove the pan from the stove and let it sit, covered, for 5 minutes.