Rice with chicken and chorizo sausage cooked in a pan – detailed recipe for cooking. Nutrition value of one serving: (total 4) Calories 985, total fat 4one g., saturated fat g., proteins 61 g., Carbohydrates 89 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: 
Photo of the dish: Johnny Miller Time: 40 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. steamed rice
- 4 chicken thighs without skin and bones (approximately 700 gr.)
- 1.5 tbsp. sliced raw smoked chorizo sausage (approximately 200 gr.)
- 1/4 Art. extra virgin olive oil
- 1 medium onion, finely chopped
- 2 minced garlic cloves
- Coarse salt and freshly ground pepper
- 3 tbsp. l tomato paste
- 3 tbsp. l capers with brine
- 3.5 tbsp. low fat lightly salted chicken stock
- 1 tbsp. frozen peas
- Lemon wedges for serving
Recipes with similar ingredients: rice, chicken thighs, sausage chorizo, peas, capers, onions, garlic, lemon, tomato paste
Recipe preparation:
- Heat an olive in a large heavy skillet or pan. oil over high heat. Add onion and garlic and cook for 3 minutes, until the onion becomes clear.
- Sprinkle chicken in 1/4 tsp. salt and pepper. Put in pan with chorizo sausage, cook for 3 minutes, occasionally turning until meat is roasted. Chicken Meat and Sausage slide one side of the pan and add the tomato paste, rice and capers. Pour in the broth and bring to a boil. Cook for 8 minutes stirring occasionally. Add the peas, reduce the heat to moderately medium, cover and cook for 15 minutes until rice becomes soft. Remove the pan from the stove and leave for 5 minutes under the lid.
- Loosen the rice with a fork, mix with all the ingredients in in the pan. Serve with lemon wedges.
