Chicken and Chorizo Spanish Rice

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced bell pepper
• 2 cloves garlic, minced
• 1/2 pound chorizo sausage, casing removed
• 1 pound boneless, skinless chicken thighs, diced
• 1 1/2 cups chicken broth
• 1 cup uncooked long-grain rice
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup frozen peas
• 1/4 cup diced tomato
• 2 tablespoons chopped fresh cilantro

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic, sauté until softened.
2. 2 Crumble chorizo into the skillet and cook until browned. Remove chorizo with a slotted spoon and set aside.
3. 3 Add chicken to the skillet and cook until browned. Season with salt and pepper.
4. 4 Stir in paprika, cumin, and chili powder. Add rice and toast for 1-2 minutes.
5. 5 Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
6. 6 Stir in peas and diced tomato. Cover and cook for an additional 5 minutes.
7. 7 Fluff rice with a fork, stir in cooked chorizo, and garnish with cilantro before serving.

Equipment

• Large skillet with lid
• Wooden spoon
• Measuring cups and spoons

Variations

• Add a dash of hot sauce for extra kick.
• Stir in some diced zucchini or corn for extra veggies.

Substitutions

• Use turkey chorizo for a leaner option.
• Substitute chicken broth with vegetable broth for a vegetarian version.

Pairings

• A crisp Sauvignon Blanc or a refreshing limeade.
• Warm black beans or a side of roasted vegetables.

Nutrition

Tips

• For extra flavor, toast the spices in the oil for 30 seconds before adding the vegetables.
• If you prefer white meat, substitute chicken thighs with chicken breasts and adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a bit of broth.

Serving Suggestions

• Pair with a simple green salad or fresh avocado slices.
• Serve with warm tortillas for a complete meal.

FAQ