Skillet Chicken, Chorizo and Rice

Skillet Chicken, Chorizo and Rice
Makes 4
Prep 15 m
Bake 20 m
Cook 10 m



  1. 1 of 3 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. 2 of 3 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. 3 of 3 To serve, garnish with chopped cilantro, if desired.
Nutrition Information for Skillet Chicken, Chorizo and Rice
Servings Per Recipe: 4
Per Serving: 24 g Fat, total, 50 g carb., 35 g pro., 561 kcal cal., 739 mg sodium, 7 g fiber, 7 g sat. fat, 100 mg chol.