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Chicken - Chicken and Chorizo Rice Recipe

   
 

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     Chicken - Chicken and Chorizo Rice

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/4 c. EVOO
1 med. onion, chopped
2 cloves garlic, minced
4 skinless, boneless chicken thighs (about 1 1/2 lbs.)
Kosher salt and freshly ground pepper
1 1/2 c. sliced dried chorizo (about 7 oz.)
3 T. tomato paste
2 c. converted rice
3 T. capers packed in brine
 
3 1/2 c. fat-free low-sodium chicken broth
1 c. frozen peas
Lemon wedges, for serving

Instructions
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 t. 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.


Originally Submitted
5/18/2013





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