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Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice

By keeping a well stocked pantry, you can make this recipe by picking up as little as just three items at the store: chicken, chorizo and romaine hearts. Every other ingredient in this menu is a good example of ingredients you can always keep on hand, replenishing them every 3-4 weeks.


  • 3 tablespoons extra virgin olive oil (EVOO), divided

  • 1 tablespoon butter

  • 1 large onion, chopped, divided

  • Salt and black pepper

  • 1 1/2 cups white rice

  • 3 cups chicken stock, divided

  • 4 boneless, skinless chicken breasts (6-8 ounces each)

  • 1/2 tablespoon smoked paprika (1/2 a palmful)

  • 1 teaspoon dry thyme (1/3 of a palmful)

  • 3/4 pound chorizo sausage (in packaged meats case near kielbasa at the grocery store), cut in 1/2 lengthwise then thinly sliced

  • 2 large cloves garlic, chopped

  • 1 small carrot, peeled and grated

  • 2 roasted red peppers, chopped

  • 1 box frozen peas (10 ounces)

  • 1/4 cup chopped flat leaf parsley (a generous handful)


Heat a medium size saucepot over medium heat with one tablespoon of EVOO, about one turn around the pan, and the butter. Add a quarter of the chopped onion and season with salt and pepper, cook for about one minute, add then add the rice and stir to coat in the EVOO. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15-18 minutes or until tender and cooked through.

While the rice is cooking, start the chicken. Pre-heat a large skillet over medium-high heat with about two tablespoons of EVOO. Season the chicken breasts with smoked paprika, salt, pepper and thyme; add the seasoned chicken to the skillet. Cook breasts 5-6 minutes on each side or until cooked through.

Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stovetop and, over medium-high heat, add chorizo. Cook for two minutes, stirring frequently. Add the remaining onion, garlic, grated carrot and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2-3 minutes. Add 1/2 cup of chicken stock, scraping up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1-2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.

To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...