Chicken & Chorizo Rice Pot
Generated on: May 12, 2024
Ingredients
- Olive oil2 tbsp
- Chicken thighs, boneless and skinless8
- Chorizo, sliced225 g
- Onion, chopped1
- Red bell pepper, sliced1
- Garlic cloves, minced2
- Paprika2 tsp
- Rice300 g
- Chicken broth750 ml
- Diced tomatoes400 g
- Green beans, trimmed200 g
- Frozen peas150 g
- Salt
- Black pepper
for garnishing:
- Fresh parsley or coriander, chopped
Directions
- 1
Heat olive oil in a large pot over medium-high heat. Season the chicken thighs with salt and pepper, then add to the pot and cook until browned on all sides. Remove the chicken and set aside.
- 2
In the same pot, add the chorizo and cook for 2-3 minutes until it starts to release its oils. Add the onion, red bell pepper, and garlic, cooking until soft, about 5 minutes.
- 3
Stir in the paprika, followed by the rice, and cook for a minute until well coated in the oils.
- 4
Add the chicken broth and diced tomatoes, bringing the mixture to a boil. Return the chicken to the pot, cover, and lower the heat to a simmer for 20 minutes.
- 5
Add the green beans and peas, then cook for an additional 10 minutes, uncovered, until the rice is tender and the liquid is mostly absorbed.
- 6
Season with salt and pepper to taste, garnish with fresh parsley or coriander, and serve directly from the pot.
Enjoy your food!
