Chicken, chorizo, peppers and rice
Spanish Stir Fry Easy
Chicken, chorizo, peppers and rice in chicken stock. Rich chorizo, soft peppers, rice that soaks up the sauce. A Spanish plate in about 35 minutes.
Dietary summary — contains pork
- ContainsPork
- Free fromGluten, Lactose, Alcohol
- Not suitable forVegetarian, Vegan
10 min
Preparation
25 min
Cooking
Ingredients
Chicken (breast)
Meat
400 g
Onions
1 piece(s)
Rice
250 g
Olive oil
20 ml
Salt
1 pinch(es)
Chicken stock
600 ml
Pepper
1 pinch(es)
Bell Peppers
2 piece(s)
Chorizo
Meat
150 g
Preparation steps
1
Cut the chicken into pieces and the chorizo into rounds. Slice the onion. Cut the peppers into strips.
2
Heat a Dutch oven or large skillet. Brown chorizo and chicken 6 minutes until well coloured. Leave a little chorizo fat in the pan.
3
Add peppers and onion. Cook 5 minutes until soft.
4
Add the rice, toast 1 minute, then pour in the chicken stock. Return the meats.
5
Cook covered on low heat 18 minutes. Rest 3 minutes, fluff and serve.
Per serving
630 kcal
Calories
45 g
Protein
59 g
Carbs
22 g
Fat