Creamy Chicken Chorizo Rice Skillet

Cooking Instructions

Prep the Ingredients [00:16]

• Finely dice the onion.
• Dice the bell pepper into small pieces.
• Cut the zucchini into small pieces.
• Crush and mince the garlic cloves.
• Slice the Spanish chorizo into quarters and then dice them.
• Butterfly the chicken breast and dice into small pieces.

Cook the Chorizo and Chicken [02:47]

• Place the diced chorizo in a cold large pan or pot over medium heat and cook for 3-4 minutes until caramelized.
• Remove the chorizo, keeping the rendered fat in the pan.
• Add the chicken to the same pan, season with salt and pepper, and cook for 4 minutes until about 70% cooked.
• Remove the chicken and set aside.

Build the Base [04:15]

• In the same pan, add 2 tsp of olive oil and the diced onion. Cook for 3-4 minutes.
• Add the zucchini and bell pepper and cook for another 3 minutes.
• Add the minced garlic and cook for 30 seconds.
• Stir in the tomato paste, smoked paprika, and dried oregano, cooking for 2 minutes to cook off the raw taste.

Cook the Rice [05:24]

• Add the washed jasmine rice to the pan and mix thoroughly with the vegetable mixture.
• Add the chicken or vegetable stock and bring to a boil.
• Place the lid on, leaving a small gap for steam to escape. Reduce to low and simmer for 12-14 minutes.

Finish the Dish [06:41]

• Add the cooking cream and mix well, cooking for 1 minute.
• Stir the cooked chorizo and chicken back into the pan, mixing until combined.
• Adjust seasoning with salt and black pepper to taste.
• Portion into 5 containers, optionally topping with grated parmesan cheese and chopped flat-leaf parsley.