Best Pan Fried Chicken And Chorizo With Rice Recipes

ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)

One Pan Spanish Chicken and Rice Recipe (Arroz con Pollo) image

A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It's important to rinse and soak the rice in water for a little while to get rid of excess starch. Take the time to brown the chicken fully and

Provided by Suzy Karadsheh

Categories Entree

Number Of Ingredients 16

Ingredients

1 1/2 cup medium grain rice (washed)
4 bone-in (skin-on chicken thighs)
4 chicken drumsticks
Olive oil
6 oz bulk Chorizo sausage (no casings)
1 large green bell pepper (cored, chopped)
1 medium red onion (peeled, chopped)
2 garlic cloves (peeled, crushed)
1 large ripe tomato (chopped)
3 tbsp tomato paste
3 cups chicken broth
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper (more or less to your liking (optional))

Steps:

Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
Make the spice rub. In a small bowl, mix the spices, salt and pepper.
Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

Nutrition Facts : Calories 687.6 kcal, Sugar 2.9 g, SaturatedFat 7.8 g, Carbohydrate 64.6 g, Fiber 3.8 g, Protein 48.5 g, Cholesterol 163.5 mg, ServingSize 1 serving

CHICKEN AND CHORIZO RICE

Chicken and Chorizo Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 skinless, boneless chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 1/2 cups sliced dried chorizo (about 7 ounces)
3 tablespoons tomato paste
2 cups converted rice
3 tablespoons capers packed in brine
3 1/2 cups fat-free low-sodium chicken broth
1 cup frozen peas
Lemon wedges, for serving

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.