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Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice (Rachael Ray) Recipe

Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice (Rachael Ray) Recipe

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Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice (Rachael Ray)

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Ingredients:

Serving

3 tbsp extra-virgin olive oil, divided
1 tbsp butter
1 large onion, chopped, divided
salt and black pepper
1 1/2 cups white rice
3 cups chicken stock, divided
4 (6-oz) boneless, skinless chicken breasts
1/2 tbsp smoked paprika
1 tsp dry thyme , 1/3 of a palm full
3/4 lb chorizo sausage , in packaged meats case near kielbasa, cut in 1/2 lengthwise then thinly sliced
2 large cloves garlic, chopped
1 small carrot, peeled and grated
2 roasted red peppers, chopped
1 (10-oz) box frozen peas
1/4 cup chopped flat-leaf parsley , a generous handful

Directions:

Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.
While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through.
Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that 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 adjust seasonings with a little salt and pepper.
To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	695.53 Kcal (2912 kJ)
Calories from fat	264.98 Kcal
		% Daily Value*
Total Fat	29.44g	45%
Cholesterol	36.56mg	12%
Sodium	668.47mg	28%
Potassium	710.91mg	15%
Total Carbs	84.53g	28%
Sugars	10.57g	42%
Dietary Fiber	6.74g	27%
Protein	22.52g	45%
Vitamin C	75mg	125%
Vitamin A	0.2mg	6%
Iron	18.8mg	105%
Calcium	62.2mg	6%

Amount Per 100 g
Calories	137.84 Kcal (577 kJ)
Calories from fat	52.51 Kcal
		% Daily Value*
Total Fat	5.83g	45%
Cholesterol	7.25mg	12%
Sodium	132.48mg	28%
Potassium	140.89mg	15%
Total Carbs	16.75g	28%
Sugars	2.1g	42%
Dietary Fiber	1.34g	27%
Protein	4.46g	45%
Vitamin C	14.9mg	125%
Iron	3.7mg	105%
Calcium	12.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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