Try this Chicken With Roasted Red Pepper, Chorizo And Sweet Pea Sauce Over Rice recipe, or contribute your own.
Suggest a better descriptionFor 6 servings,
1. Chop 1.5 large onions. Divide.Cut chorizo sausage, cut in 1/2 lengthwise then thinlysliced. Chop 3 garlic cloves. Peel and grate 1.5 small carrot Chop 3 roastedred pepper Chop 6 Tb parsley
While the rice is cooking, start the chicken. Preheat a large skillet over medium-highheat with about 2 tablespoons of extra-virgin olive oil. Season the chickenbreasts with smoked paprika, salt, pepper and the thyme; add the seasonedchicken to the skillet. Cook breasts 5 to 6 minutes on each side or, untilcooked through.
Remove the chicken from the skillet to a plate and looselycover with aluminum foil. Return the skillet to the stove top and overmedium-high heat add chorizo, cook for 2 minutes stirring frequently. Add theremaining onion, garlic, grated carrot, and roasted red pepper to the chorizoand season with a little salt and pepper. Cook until the onions are slightlytender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bitsthat have stuck to the bottom of the pan. Add the frozen peas and parsley;continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjustseasonings with a little salt and pepper.
To serve, arrange the chickenbreasts on dinner plates and top with lots of sauce. Fluff the rice with a forkand serve alongside.
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Serving Size: 1 Serving (461g) | ||
Recipe Makes: 3 Pr Servin | ||
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Calories: 744 | ||
Calories from Fat: 366 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.7g | 54 % | |
Saturated Fat 15.7g | 79 % | |
Monounsaturated Fat 18.1g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 222.8mg | 69 % | |
Sodium 1295.8mg | 45 % | |
Potassium 1215.1mg | 32 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 10.7g | ||
Protein 77.3g | 110 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 744
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