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Skillet Chicken, Chorizo and Rice

Skillet Chicken, Chorizo and Rice

Nutrition Facts
  • cal. (kcal) 561
  • Makes: 4 servings
  • Prep: 15 mins
  • Bake: 20 mins at 400°F
  • Cook: 10 mins
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by 6 people
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Ingredients

  • 1 tablespoon vegetable oil
  • 4 bone-in chicken thighs (about 6 oz each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large onion, sliced
  • 1/2 fennel bulb, sliced
  • 4 ounces chorizo, chopped
  • 3 cups cooked white rice
  • 1 cup reduced-sodium chicken broth
  • 1 15 - ounce can pigeon peas (such as Goya), drained
  • Chopped cilantro (optional)

Directions

  1. Heat oven to 400 degrees F. Heat oil in a large cast-iron skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken, skin-side down, for 3 minutes; turn and cook for 2 minutes. Remove chicken to a plate.
  2. Add onion, fennel and chorizo to skillet; cook for 5 minutes. Stir in rice, broth and pigeon peas. Arrange chicken thighs, skin-side up, on top of rice mixture. Roast at 400 degrees F for 20 minutes or until chicken reaches 165 degrees F.
  3. To serve, garnish with chopped cilantro, if desired.

Nutrition Information for Skillet Chicken, Chorizo and Rice

Servings Per Recipe: 4
PER SERVING: 561 cal., 24 g total fat (7 g sat. fat), 100 mg chol., 739 mg sodium, 50 g carb. (7 g fiber), 35 g pro.

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