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Spanish Chicken and Chorizo Rice

Name: Spanish Chicken and Chorizo Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 420 g Skin-On Chicken Thighs (bone-in, edible weight); 150 g Cooked Pork Chorizo (sliced, gluten-free); 1 tbsp Extra Virgin Olive Oil; 150 g Red Bell Peppers (sliced); 3 cloves Garlic (finely sliced); 300 g Short-Grain Rice; 1 tsp Paprika (smoked); 0.25 tsp Saffron (crushed); 900 ml Chicken Stock (warm, gluten-free); 100 g Green Peas (frozen); 1 tsp Salt; 0.5 tsp Black Pepper (freshly cracked); 15 g Parsley (finely chopped); 1 whole Lemon (cut into wedges)

Seared chicken thighs and chorizo cooked on saffron rice with red peppers and peas. Once the stock goes in, leave the rice alone so it cooks evenly.

Short-grain rice is what makes this work: it absorbs the stock and holds its shape, where long-grain rice turns loose and dry. The 420 g of chicken is the meat without the bone, so buy 4 bone-in thighs, about 600 g together. Use a pan wide enough to hold the thighs in one layer so the rice sits in a shallow bed and cooks through at the same rate. Keep the skin above the liquid during the simmer or it loses the crispness from the sear. If the rice is still firm when the liquid is gone, add a splash of hot water and give it 2 or 3 minutes more on low before you take it off the heat.

Gluten-FreeDairy-FreeHigh-ProteinNut-Free

1 hrstart to table

15 min prep · 40 min cook · 5 min hands-offServes4759 kcal a serving

Cook · 1 hr

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Chicken thighs with crisp skin and sliced chorizo on saffron rice with peas and red peppers in a wide pan, with lemon wedges and chopped parsley.

Ingredients

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Method

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Storage

Fridge: Up to 2 days

Cool the rice quickly, spread in a shallow container, and refrigerate sealed. Reheat in a covered skillet over medium heat with a splash of stock until steaming hot throughout.

Per serving

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759

Calories

38 g

Protein

78 g

Carbs

32 g

Fat

—

Fiber

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Estimated from USDA FoodData Central, for the recipe as written.

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