Spanish-Style Chicken and Rice

Spanish-Style Chicken and Rice Ingredients

4 each Chicken breast boneless, skinless	1 medium Red bell pepper cored and chopped fine
Salt & pepper to taste	1 pinch Saffron
1/2 cup All purpose flour	1 1/2 cup White rice instant
3 tablespoon Vegetable oil	3 clove Garlic minced
6 ounce Chorizo sausage quartered lengthwise and sliced -inch thick	1 1/2 cup Chicken broth
1 medium Onion minced	1 cup Peas frozen

Instructions for Spanish-Style Chicken and Rice

1. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess. Heat 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on one side, about 5 minutes. Transfer chicken to plate and set aside.

2. Add remaining tablespoon oil to skillet and return to medium-high heat until shimmering. Add chorizo, onion, bell pepper, saffron and teaspoon salt and cook until onion is softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds.

3. Stir in broth, scraping up any browned bits. Nestle chicken into rice, browned side up. Cover and cook over medium-low heat until liquid is absorbed and thickest part of chicken registers 160F (70C) on instant-read thermometer, about 10 minutes.

4. Transfer chicken to plate. Off heat, sprinkle peas over rice, cover and let warm through, about 2 minutes.

5. Season with salt and pepper to taste and serve with chicken.

Main Ingredient: ChickenCuisine: Spanish

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