Spanish One-Pan Chicken
with Chorizo and Bell Pepper
In Spain, paella is something of a festive dish, made for large gatherings or celebrations and almost always cooked over a wood fire. Don’t tell the Spaniards, but we think it’s also a pretty great quick-and-easy one-pan stovetop recipe that can be enjoyed even in cozy and intimate settings. Filled with chicken, chorizo, and bell peppers, our version feels like a meaty, savory, flavor-filled jubilee.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 ounce
Dried Chorizo
(Contains Milk)
12 ounce
Chicken Breasts
1 unit
Bell Pepper
1 unit
Yellow Onion
2 clove
Garlic
1 unit
Lemon
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
½ cup
Basmati Rice
1 unit
Chicken Stock Concentrate
Not included in your delivery
1 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Slice chorizo into ¼-inch-thick rounds.
Heat a large pan over medium heat. Add chorizo and cook until crisp and some oil releases, 2-3 minutes per side. Remove from pan with a slotted spoon and set aside on a paper-towel-lined plate, keeping as much oil in pan as possible.
Heat pan used for chorizo over medium heat. (TIP: If pan seems dry, add a drizzle of oil.) Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 5-6 minutes per side. Remove from pan and set aside.
While chicken cooks, core and seed bell pepper, then thinly slice. Halve, peel, and dice onion. Mince or grate garlic. Cut lemon into wedges. Trim, then thinly slice scallions, keeping greens and whites separate.
Add a drizzle of oil to same pan over medium heat. Add onion, garlic, bell pepper, scallion whites, half the chorizo, and Southwest spice. Cook, tossing, until veggies are just softened, 3-4 minutes. Add rice and stir to coat. Stir in 1 cup water, stock concentrate, and a pinch of salt. Cover and reduce heat to low. Cook until tender, 15-20 minutes.
Fluff rice with a fork and season generously with salt and pepper. Place chicken on top of rice and sprinkle with remaining chorizo. Remove pan from heat and garnish with scallion greens and a few squeezes of lemon. Divide between plates and serve with remaining lemon wedges on the side.
