Chicken, Chorizo and Artichoke Saffron Rice Skillet
Author: 
Recipe type: Chicken, Rice, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • 1 lb. boneless chicken thighs
  • 1 lb. chorizo
  • 2 large red peppers
  • 1 large onion
  • 6 - 8 garlic cloves - fine
  • 1 teaspoon salt
  • pepper
  • 1/2 cup white wine (optional)
  • 3 cups chicken broth
  • 1 14.5 oz. can petite diced tomatoes
  • 2 - 3 tablespoons olive oil
  • 1 teaspoon saffron
  • 2-3 bay leaves
  • 1 bag frozen artichoke pieces or 1 cup frozen peas
  • 2 cups Valencia or Arborio rice
Instructions
  1. Cut the red peppers and onions into 1/2 inch diced size pieces. Saute in a tablespoon of olive oil for 3 minutes with the garlic. Remove from heat into a bowl.
  2. Cut the chicken into bite size pieces. Salt and pepper to season the pieces. Add to the pan where your fried the peppers with additional oil as needed. Quickly brown over high heat on each side but do not cook thru. Remove to bowl.
  3. Cut chorizo into 1/2 inch pieces. Quickly brown the chorizo. Add to the bowl with the peppers and chicken.
  4. Add the tomatoes and chicken broth to the skillet. Bring to a boil. Add the saffron and bay leaves. Stir in the rice. Cook for about 5 minutes. Then add everything in the bowl to the rice. Continue to cook over medium heat until rice is tender, about 12 - 15 more minutes. Remove bay leaves before serving.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2017/11/02/chicken-chorizo-artichoke-saffron-rice-skillet/