Chicken With Roasted Red Pepper Chorizo And Sweet Pea Sauce Over Rice Recipes

CHICKEN WITH ROASTED RED PEPPER, CHORIZO, AND SWEET PEA SAUCE OVER RICE

Steps:

• Heat a medium-size sauce pot with a tight-fitting lid over medium heat with 1 tablespoon of the EVOO, once around the pan, and the butter. Add one fourth of the chopped onion, season with salt and pepper, and cook for about 1 minute. Add the rice and stir to coat in the oil. Add 2 1/2 cups of the chicken stock to the rice and bring it up to a simmer. Cover the pot with the lid and turn the heat down to medium low. Cook the rice for 15 to 18 minutes, or until it is tender and cooked through.
• While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with the remaining 2 tablespoons of oil. Season the chicken breasts with the paprika, salt, pepper, and the thyme; add the seasoned chicken to the skillet. Cook the breasts for 5 to 6 minutes on each side, or until cooked through.
• Remove the chicken from the skillet to a plate and loosely cover it with aluminum foil. Return the skillet to the cooktop over medium-high heat and add the chorizo. Cook for 2 minutes, stirring frequently. Add the remaining chopped onion, the garlic, carrot, and roasted red peppers to the chorizo and season it with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add the remaining 1/2 cup of chicken stock, and 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 the seasonings with a little salt and pepper.
• To serve, arrange the chicken breasts on dinner plates and top them with lots of sauce. Fluff the rice with a fork and serve alongside.

CHICKEN IN RED PEPPER SAUCE

Steps:

• Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken.
• Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt.
• Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl.
• Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.