A flavorful one-pan meal with chicken, chorizo, rice, and vegetables simmered to perfection.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
02 - 5 oz Spanish chorizo sausage, sliced
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 garlic cloves, minced
06 - 1 cup frozen peas (5.3 oz)
→ Grains
07 - 1 1/2 cups long-grain rice (e.g., basmati or jasmine), rinsed
→ Liquids
08 - 3 cups chicken stock
→ Spices & Seasonings
09 - 1 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - 1/4 tsp chili flakes (optional)
12 - Salt and black pepper, to taste
13 - 2 tbsp olive oil
→ Garnish
14 - Fresh parsley, chopped (optional)
15 - Lemon wedges (optional)
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then brown them on all sides for 4 to 5 minutes. Remove chicken and set aside.
02 - Add remaining 1 tablespoon olive oil to the skillet. Sauté chorizo slices for 2 minutes until oils release. Add chopped onion, diced bell pepper, and minced garlic; cook 3 to 4 minutes until softened.
03 - Stir in smoked paprika, dried oregano, and chili flakes. Add rinsed rice and cook, stirring, for 1 to 2 minutes until grains are coated evenly with oil and spices.
04 - Return browned chicken to the skillet. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is tender and most liquid is absorbed.
05 - Stir frozen peas into the skillet, cover, and cook an additional 3 minutes. Remove from heat and let rest, covered, for 5 minutes.
06 - Fluff rice with a fork. Garnish with chopped parsley and serve with lemon wedges if desired.
