
Time
55 minutes
Servings
4
Calories
454
This one-pan dish is a fiery and flavorful combination of chicken, chorizo, saffron rice, and a medley of vegetables, perfect for a family dinner.
454
cal
13.3g
protein
67.4g
carbs
14g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| chicken thighs | 4 pieces | 2 | 0g | 0g | 0g | |||
| chorizo sausage | 6 oz | 69 | 4g | 0g | 6g | |||
| Bomba rice | 1.5 cups | 253 | 5g | 55g | 0g | |||
| chicken broth | 4 cups | 14 | 2g | 1g | 1g | |||
| red bell pepper | 1 piece | 8 | 0g | 2g | 0g | |||
| green peas | 1 cup | 29 | 2g | 5g | 0g | |||
| garlic | 4 cloves | 5 | 0g | 1g | 0g | |||
| onion | 1 piece | 11 | 0g | 3g | 0g | |||
| saffron threads | 1 pinch | 0 | 0g | 0g | 0g | |||
| paprika | 1 tsp | 2 | 0g | 0g | 0g | |||
| olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| black pepper | 1 pinch | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| chicken thighs | 4 pieces | 2 | 0g | 0g | 0g | |||
| chorizo sausage | 6 oz | 69 | 4g | 0g | 6g | |||
| Bomba rice | 1.5 cups | 253 | 5g | 55g | 0g | |||
| chicken broth | 4 cups | 14 | 2g | 1g | 1g | |||
| red bell pepper | 1 piece | 8 | 0g | 2g | 0g | |||
| green peas | 1 cup | 29 | 2g | 5g | 0g | |||
| garlic | 4 cloves | 5 | 0g | 1g | 0g | |||
| onion | 1 piece | 11 | 0g | 3g | 0g | |||
| saffron threads | 1 pinch | 0 | 0g | 0g | 0g | |||
| paprika | 1 tsp | 2 | 0g | 0g | 0g | |||
| olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| black pepper | 1 pinch | 0 | 0g | 0g | 0g |
Step 1
In a large skillet, heat olive oil over medium heat. Add chicken thighs and chorizo; brown on all sides.
Step 2
Remove chicken and chorizo; add onion, garlic, and bell pepper to the skillet. Sauté until soft.
Step 3
Stir in the rice, saffron, and paprika. Mix well to coat the rice in oil.
Step 4
Pour in the chicken broth and return the chicken and chorizo to the pan. Bring to a simmer.
Step 5
Cover and cook on low heat for about 20-25 minutes until rice is tender and has absorbed the liquid.
Step 6
Stir in the peas and let sit covered for 5 minutes before serving.
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