Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This easy version of the traditional Spanish rice dish features both chicken and chorizo sausage mixed in with the rice, peas and tomato.

Recipe by MyRecipes June 2011

Gallery

Credit: Kate Mathis; Styling: Paul Grimes

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with salt and dredge in flour. Warm 1 Tbsp. oil in a large, deep nonstick skillet over medium-high heat. Cook chicken until browned on all sides, about 6 minutes total. Transfer to a plate.

    Advertisement
  • Heat remaining oil in skillet and add onion and garlic. Cook, stirring, until softened, about 3 minutes. Add chorizo and cook until lightly browned, about 2 minutes. Stir in rice, broth, tomatoes and 1/2 tsp. salt. Bring to a boil, add chicken, cover, reduce heat to low and cook until rice is tender and chicken is cooked through, 10 to 12 minutes.

  • Remove from heat, stir in peas, cover and let stand until peas are heated through, about 5 minutes.

Nutrition Facts

481 calories; fat 14g; saturated fat 4g; protein 36g; carbohydrates 52g; fiber 2g; cholesterol 71mg; sodium 780mg.
Advertisement