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Wednesday, January 4, 2017

RECIPE: Spanish One-Pan Chicken with Chorizo

If you follow my insta-stories at all, you would've seen me cooking a Chicken and Chorizo rice dish.  It was DELICIOUS.  Lip smacking, mouth watering, fill you up, home cooking GOOD!

I always like to try new recipes but as a picky eater tend to gravitate towards the same stuff over and over and over again.  So trying out a service like Hello Fresh not only opened my palate, but made things so much easier with my busy schedule.  They deliver exactly what you need for your meal, it serves two people per recipe (if you choose this option) - so leftovers for work the next day, or feed a friend. WIN WIN! 

Go check them out at Hello Fresh and see if this is something that interests you.  Want $40 off your first order? Use my code !

Spanish One-Pan Chicken

1 Red Bell Pepper
1 Yellow Onion
2 Cloves Garlic
1/2 Pack Dried Chorizo
12 oz Chicken Breasts
1/2 Cup Basmati Rice
1 Lemon
1/4 oz Parsley

1.  Wash and dry all produce.  Core, seed, and thinly slice bell pepper.  Halve, peel, and dice onion.  Mince or grate garlic.  Slice chorizo into 1/4-inch thick rounds.

2.  Heat a large pan over medium heat.  Add chorizo to pan and cook until it crisps and releases some of its oil, 1-2 minutes per side.  Set aside, leaving oil in pan.

3.  Season chicken on all sides with salt and pepper.  Heat same pan over medium heat.  (If pan seems dry, add a drizzle of oil.)  Add chicken and sear until browned and cooked through, 5-6 minutes on each side.  Remove from pan and set aside.

4.  Add onion, garlic, bell peppers, and a drizzle of oil to same pan over medium heat.  Stir until just softened, 3-4 minutes.  Add rice and stir to coat.  Stir in 1 cup water, a pinch of salt, and stock concentrate.  Cover and reduce heat to low.  Simmer until rice is tender, 15-20 minutes.

5.  Meanwhile, cut lemon into wedges.  Finely chop parley. 

6.  Fluff rice with fork and season with salt and pepper.  Place chicken on top and sprinkle with crispy chorizo.  Remove pan from heat and sprinkle with parsley and a few squeezes of lemon.

Now, I already mentioned that I'm picky. I did NOT add the bell pepper.  I just can't do peppers.  Ever.  However, in my quest to eat more things, I DID add the onion and it tasted glorious.  Yeah, I don't typically like onions but in rice dishes such as this or risotto, it really is a necessity.  I also added some harissa oil which upped the spice level a bit. 

Enjoy everyone!

**recipe from HelloFresh.


  1. Yum! Except for the garlic...yuckus maximus. I don't like onions either but man I love peppers. I'm gonna make this. Thanks!

    1. Let me know how it comes out for you!! The onions cook down enough where it adds flavor without having that horrible texture ;) Enjoy!

  2. Do you have a food processor/blender? throw onions in there and you lose all texture! Looks yummy. I also can't do cooked peppers, but I'm getting better at eating them raw on the side.

    1. Hi Kristin! I do but I don't use them. I actually like losing the texture of the onions so that's not an issue for me ;). But if you like having it then I would suggest putting them in later in the cooking process for that crunch factor. The flavor will still be there. Let me know how it turns out if you make it!