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Chicken Skillet Chorizo and Rice Recipe

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This recipe for Chicken Skillet Chorizo and Rice is from Cook Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
4 bone-in chicken thighs (about 6 oz each)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large onion, sliced
1/2 fennel bulb, sliced
4 ounces chorizo, chopped
3 cups cooked white rice
1 cup reduced-sodium chicken broth
1 15 ounce can pigeon peas (such as Goya), drained
Chopped cilantro (optional)
Directions:
Directions:
Heat oven to 400 degrees F. Heat oil in a large cast-iron skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken, skin-side down, for 3 minutes; turn and cook for 2 minutes. Remove chicken to a plate. Add onion, fennel and chorizo to skillet; cook for 5 minutes. Stir in rice, broth and pigeon peas. Arrange chicken thighs, skin-side up, on top of rice mixture. Roastat 400 degrees F for 20 minutes or until chicken reaches 165 degrees F. To serve, garnish with chopped cilantro, if desired.
Number Of Servings:
Number Of Servings:
4

 

 

 

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