For 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (461g)|
|Recipe Makes: 3 Pr Servin|
|Calories from Fat: 366 (49%)|
|Amt Per Serving||% DV|
|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 %|
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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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