Skillet Chicken, Chorizo and Rice

Skillet Chicken, Chorizo and Rice
Servings: 4 Prep 15 mins Bake 400°F 20 mins Cook 10 mins

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)

Make It

1. 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.

2. 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. Roast at 400 degrees F for 20 minutes or until chicken reaches 165 degrees F.

3. To serve, garnish with chopped cilantro, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 561, Fat, total (g): 24, chol. (mg): 100, sat. fat (g): 7, carb. (g): 50, fiber (g): 7, pro. (g): 35, sodium (mg): 739, Percent Daily Values are based on a 2,000 calorie diet.