Rice with chicken and Chorizo

Name: Rice with chicken and Chorizo
Prep time: 15 s
Cook time: 5 s
Total time: 21 s
Yield: 4
Ingredients: 1 pouch (200 g) of Fantino&Mondello Sliced Chorizo; 500 ml (2 cups) cooked white rice; 4 chicken thighs, cut in large pieces; 1 red bell pepper, cut into strips; 250 ml (1 cup) frozen peas; 120 ml (½ cup) ready-made tomato sauce; 60 ml(2 tbsp) vegetable oil; Salt and pepper to taste

Dry Sliced Chorizo

Simple but incredibly delicious, our chicken and chorizo rice recipe is perfect for a weekday dinner. Find it here!

Portions

4 servings

Preparation

5 minutes

Cooking

15 minutes

INGREDIENTS

1 pouch (200 g) of Fantino&Mondello Sliced Chorizo
500 ml (2 cups) cooked white rice
4 chicken thighs, cut in large pieces
1 red bell pepper, cut into strips
250 ml (1 cup) frozen peas
120 ml (½ cup) ready-made tomato sauce
60 ml (2 tbsp) vegetable oil
Salt and pepper to taste

PREPARATION

In a large skillet, brown Chorizo, bell peppers and chicken in vegetable oil.
Once chicken is golden brown, add tomato sauce, rice and frozen peas. Stir all ingredients together.
Pour in an oven-safe dish and bake at 350 °F for 10 minutes. Season to taste.

TIPS

In the mood for Mediterranean flavours?

Amaze your guests by creating a quick and easy paella! Add white wine poached mussels, langoustines, shrimp and scallops on top of the rice, with a hint of saffron or smoked paprika. Bake in oven for about 10 minutes at 350 °F, until seafood is thoroughly cooked.

Dry Sliced Chorizo

Dinners

Rice with chicken and Chorizo

Dry Sliced Chorizo

TIPS

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