45 minutes
A hearty and robust dish combining the richness of chicken thighs with the spicy kick of chorizo, simmered together with rice and tomatoes.
0 lb
Chorizo, sliced
cups
Diced Tomatoes, canned
0 oz
Rice
cups
cups
Onion, chopped
each
Garlic, minced
cloves
Bell Pepper, chopped
each
to taste
to taste
tablespoons
1. Brown the Chicken
Season the chicken thighs with salt and pepper, and brown in a skillet with olive oil. Remove and set aside.
2. Cook the Chorizo
In the same skillet, add the sliced chorizo and cook until browned.
3. Sauté Vegetables
Add the chopped onion, minced garlic, and chopped bell pepper to the skillet, sautéing until soft.
4. Combine with Rice
Stir in the rice, chicken broth, and diced tomatoes, then return the chicken thighs to the skillet.
5. Simmer the Dish
Cover and simmer for 25-30 minutes, until the chicken is cooked through and the rice is tender.
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