A quick, flavorful one-pan meal with chicken, chorizo, and spiced rice for a family dinner.
# What You’ll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, cut into bite-size pieces
02 - 5 ounces cured Spanish chorizo, sliced
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
→ Rice & Liquids
07 - 1 1/4 cups long grain rice, rinsed
08 - 2 1/2 cups chicken stock
09 - 1 tablespoon olive oil
→ Spices & Seasonings
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon chili flakes (optional)
13 - Salt and black pepper, to taste
→ Garnish
14 - Fresh parsley, chopped
15 - Lemon wedges
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 3 to 4 minutes until lightly browned.
02 - Add sliced chorizo to the skillet and cook for another 2 minutes until it releases its oils.
03 - Stir in chopped onion and diced red bell pepper; sauté for 3 minutes until softened.
04 - Incorporate minced garlic, smoked paprika, dried oregano, and chili flakes if using; cook for 1 minute until fragrant.
05 - Stir in rinsed rice to coat the grains thoroughly with the spices and oils.
06 - Pour in chicken stock, bring to a simmer, cover, then reduce heat to low. Cook for 15 minutes, stirring once or twice.
07 - Add frozen peas, cover again, and cook for an additional 3 minutes until rice is tender and peas are warmed through.
08 - Remove from heat and fluff rice with a fork. Garnish with chopped parsley and serve with lemon wedges.
