Skillet Chicken, Chorizo and Rice
- cal. (kcal) 561
- Makes: 4 servings
- Prep: 15 mins
- Bake: 20 mins at 400°F
- Cook: 10 mins
bone-in chicken thighs (about 6 oz each)
large onion, sliced
fennel bulb, sliced
cooked white rice
reduced-sodium chicken broth
pigeon peas (such as Goya), drained
Chopped cilantro (optional)
- 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.
- 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.
- To serve, garnish with chopped cilantro, if desired.
Nutrition Information for Skillet Chicken, Chorizo and RiceServings 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.