Pan Fried Chicken And Chorizo With Rice Recipes
CHICKEN AND CHORIZO RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.
CHICKEN & CHORIZO RICE POT
A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella
Provided by James Martin
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides - you may have to do this in batches. Remove from the dish and put to one side.
- Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
- Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
- Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.
Nutrition Facts : Calories 834 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 63 grams protein, Sodium 1.7 milligram of sodium
CAMPBELL'S® ONE-PAN CHICKEN FRIED RICE
This one-pot version of fried rice doesn't require cooking the rice ahead of time - it cooks right in the skillet, absorbing all the delicious sauce, in 30 minutes.
Provided by Campbell's Canada
Categories Trusted Brands: Recipes and Tips
Time 29m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in large non-stick skillet over medium-high heat. Stir-fry chicken 6 minutes, or until browned. Add light parts of onions, garlic, and ginger; stir-fry for 1 minute.
- Add broth and rice; cover with tightly fitting lid. Cook over medium-low heat 15 minutes or until rice is tender and all of the broth has been absorbed, adding broccoli and peas in last 3 minutes of cooking. Remove from heat.
- Let stand, covered, 2 minutes. Remove lid; fluff with fork and sprinkle with green parts of onions.
PAN FRIED CHICKEN AND CHORIZO WITH RICE
Given to me by a friend, quick, easy and tasty meal with a Spanish flavour. This recipe was changed a little by the addition of curry powder which I think makes the dish.
Provided by Foody Friend
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large frying pan over medium heat. Cook chicken for 3 minutes each side. Remove from pan and transfer to a plate.
- Add sausage and onion to pan and cook for 2 or 3 minutes until golden. Add curry powder, green pepper and tomato and cook for further 2 minutes or until just tender. Add stir through sauce and bring to the boil. Return chicken to the pan along with olives. Cook for 2 minutes until chicken is heated through.
- Serve with a bed of rice and sprinkle with parsley.
Nutrition Facts : Calories 344.3, Fat 16.8, SaturatedFat 4.5, Cholesterol 158.4, Sodium 487.1, Carbohydrate 7.9, Fiber 2.2, Sugar 3.5, Protein 39.2
FOIL-PACKET RICE WITH CHORIZO AND CHICKEN
Frozen rice is a versatile shortcut ingredient and the key to these flavorful foil packs. The rice is layered in while still frozen to provide a buffer of time that keeps it from overcooking. As the rice thaws, the other ingredients start cooking and lightly char and then the rice can absorb all the bubbling liquids and rendering inside the pack.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium. Toss the rice, bell pepper, chorizo, olives, tomato sauce, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the green parts for topping.
- Tear off four 18-inch-long sheets of heavy-duty foil. Divide the rice mixture among the foil sheets. Add the chicken to the empty bowl along with the remaining 1 tablespoon olive oil, the paprika, oregano, garlic powder, 1 teaspoon salt and a few grinds of pepper. Toss to coat.
- Put the chicken on top of the rice mixture (3 pieces per packet). Bring the short ends of the foil together and fold twice to seal, then fold in the sides to form packets.
- Grill the foil packets, flipping occasionally, until the chicken is cooked through, about 25 minutes. Remove from the grill and let stand 5 to 10 minutes.
- Carefully open the packets. Sprinkle with the chopped parsley and reserved scallion greens.
PAN FRIED ROASTED CHICKEN WITH RICE
Make and share this Pan Fried Roasted Chicken With Rice recipe from Food.com.
Provided by nochlo
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- First, trim excess fat from thighs.
- Combine flour, oregano, thyme, cayenne pepper, garlic powder, salt, and pepper together and place in a bowl for dipping.
- Heat butter in skillet on stove on medium/high heat.
- Lightly flour each chicken on both sides then place in skillet.
- Combine cream of chicken and water then set aside.
- Cook in skillet for around 8-14 minutes turning a few times.
- When cooked thoroughly, slide chicken all to one side and add the wet mixture. Stir the mixture in and slide the chicken back.
- Cover and simmer 5-8 minutes.
- Enjoy.
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