Side Pannel
Chicken and Chorizo Rice
Chicken and Chorizo Rice
- Recipe Submitted by Angel Delight on 08/31/2014
Category: Chicken, Main Dish, Rice, Dinner Party, Healthy Recipes
Ingredients List
- 2 tbsp. olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 4 boneless, skinless chicken thighs
- 3-4 tbsp. herbs de provence
- 1.25 pounds of chorizo sausage, casings removed
- 3 tbsp. tomato paste
- 2 cups white rice (already cooked)
- 1 cup frozen peas, thawed
- Salt and pepper, to taste
Directions
1. Preheat outdoor grill. Season both sides of the chicken thighs with herbs de provence and salt and pepper. Set aside.
2. In a large, heavy bottomed pan, sauté onions and garlic with 2 tbsp. of olive oil, stirring until onion is translucent, about 3 minutes. Add the chorizo sausage to the pan and break it up with a wooden spoon until they're in small pieces. Add the white rice and tomato paste to the mixture and stir until everything is combined. Add the thawed frozen peas last.
3. Let the rice sit in the pan to keep warm while you grill the chicken. Grill the chicken on your preheated grill for about 5 minutes on each side.
4. Serve the chicken and chorizo rice together.
2. In a large, heavy bottomed pan, sauté onions and garlic with 2 tbsp. of olive oil, stirring until onion is translucent, about 3 minutes. Add the chorizo sausage to the pan and break it up with a wooden spoon until they're in small pieces. Add the white rice and tomato paste to the mixture and stir until everything is combined. Add the thawed frozen peas last.
3. Let the rice sit in the pan to keep warm while you grill the chicken. Grill the chicken on your preheated grill for about 5 minutes on each side.
4. Serve the chicken and chorizo rice together.
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