Pan Fried Chicken And Chorizo With Rice Recipes

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SPANISH CHICKEN AND RICE WITH CHORIZO



Spanish Chicken and Rice with Chorizo image

David shares a delicious recipe for Spanish chicken and rice with chorizo. It's a great weeknight dish that comes together quickly!

Provided by David Pope

Categories     Main

Time 55m

Number Of Ingredients 19

1 1/2 cups medium grain white rice (uncooked)
2 tablespoons of good quality olive oil
6 chicken thighs (on the bone)
300 grams of fresh/semi-cured chorizo (roughly chopped)
1 large green bell pepper (cored and chopped)
1 large onion (chopped)
2 cloves of garlic (crushed)
2 bay leaves
1 large tomato (diced)
1 cup of peas
3 tablespoons of tomato paste
3 cups chicken broth
1 lemon (cut into wedges, to serve)
1/2 cup of torn cilantro leaves (to serve.)
2 teaspoons Spanish paprika/pimentón
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon of salt

Steps:

  • In a large bowl, cover the rice with water. Soak for 15 minutes and then drain.
  • In a small bowl, combine the different ingredients for the spice mix. Pat the chicken try with a paper towel, and then rub the spice mix in. Make sure to get some under the skin!
  • In a deep skillet with a lid, heat the olive oil over medium-high heat. Add the chicken and deeply brown on all sides (roughly 2 minutes per side). Remove the chicken from the pan and put on a plate to one side (it won't be fully cooked at this point).
  • In the same pan, add the chorizo. Fry for 8-10 minutes, or until chorizo is golden brown, stirring frequently.
  • Add the green pepper and onion, and fry for another 5 minutes before adding the garlic, tomato, tomato paste, peas and bay leaves. Cook for another 2 minutes, until the garlic is aromatic.
  • Add the rice to the pan, and then place the chicken on top. Pour in the chicken broth, and bring the pan to the boil.
  • Lower the heat to medium, and leave to simmer, covered, for 20-25 minutes or until the liquid is absorbed by the rice and the chicken is cooked through.
  • Take the pan off the heat, and leave covered for 10 mins to allow the chicken and rice to rest. Serve hot, garnished with lemon and fresh cilantro.

Nutrition Facts : Calories 990.63 kcal, Carbohydrate 73.82 g, Protein 49.45 g, Fat 54.32 g, SaturatedFat 15.57 g, Cholesterol 212.99 mg, Sodium 2362.37 mg, Fiber 6.08 g, Sugar 7.15 g, ServingSize 1 serving

ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)



One Pan Spanish Chicken and Rice Recipe (Arroz con Pollo) image

A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It's important to rinse and soak the rice in water for a little while to get rid of excess starch. Take the time to brown the chicken fully and

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 16

1 1/2 cup medium grain rice (washed)
4 bone-in (skin-on chicken thighs)
4 chicken drumsticks
Olive oil
6 oz bulk Chorizo sausage (no casings)
1 large green bell pepper (cored, chopped)
1 medium red onion (peeled, chopped)
2 garlic cloves (peeled, crushed)
1 large ripe tomato (chopped)
3 tbsp tomato paste
3 cups chicken broth
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper (more or less to your liking (optional))

Steps:

  • Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
  • Make the spice rub. In a small bowl, mix the spices, salt and pepper.
  • Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
  • Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
  • Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
  • Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
  • Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
  • Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

Nutrition Facts : Calories 687.6 kcal, Sugar 2.9 g, SaturatedFat 7.8 g, Carbohydrate 64.6 g, Fiber 3.8 g, Protein 48.5 g, Cholesterol 163.5 mg, ServingSize 1 serving

CHICKEN AND CHORIZO RICE



Chicken and Chorizo Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 skinless, boneless chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 1/2 cups sliced dried chorizo (about 7 ounces)
3 tablespoons tomato paste
2 cups converted rice
3 tablespoons capers packed in brine
3 1/2 cups fat-free low-sodium chicken broth
1 cup frozen peas
Lemon wedges, for serving

Steps:

  • Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.

PAN FRIED CHICKEN AND CHORIZO WITH RICE



Pan Fried Chicken and Chorizo With Rice image

Given to me by a friend, quick, easy and tasty meal with a Spanish flavour. This recipe was changed a little by the addition of curry powder which I think makes the dish.

Provided by Foody Friend

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
700 g chicken thigh fillets, cut into dice
1 chorizo sausage, thinly sliced
1 brown onion, roughly chopped
1 green pepper, diced
2 tomatoes, diced
360 g chargrilled garden vegetable spaghetti sauce
1/2 cup black olives
1 1/2 teaspoons curry powder (optional)

Steps:

  • Heat oil in large frying pan over medium heat. Cook chicken for 3 minutes each side. Remove from pan and transfer to a plate.
  • Add sausage and onion to pan and cook for 2 or 3 minutes until golden. Add curry powder, green pepper and tomato and cook for further 2 minutes or until just tender. Add stir through sauce and bring to the boil. Return chicken to the pan along with olives. Cook for 2 minutes until chicken is heated through.
  • Serve with a bed of rice and sprinkle with parsley.

Nutrition Facts : Calories 344.3, Fat 16.8, SaturatedFat 4.5, Cholesterol 158.4, Sodium 487.1, Carbohydrate 7.9, Fiber 2.2, Sugar 3.5, Protein 39.2

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