Spanish One-Pan Chicken

🥘 Ingredients

• basmati rice
  1 c
• chicken breasts
  24 oz
• chicken stock concentrate
  2 unit
• dried chorizo
  2 oz
• garlic
  4 clove
• lemon
  1 unit
• olive oil
  2 tsp
• parsley
  ¼ ounce
• pepper
  1 unit
• red bell pepper
  2 unit
• salt
  1 unit
• water
  1 c
• yellow onion
  2 unit

🍳 Cookware

• large pan

1. 

   1

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

   red bell pepper: 2 unit, yellow onion: 2 unit, garlic: 4 clove, dried chorizo: 2 oz
2. 

   2

   Heat a large pan over medium heat. Add sliced 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. 

   3

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

   chicken breasts: 24 oz, salt: 1 unit, pepper: 1 unit, olive oil: 2 tsp
4. 

   4

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

   basmati rice: 1 c, water: 1 c, chicken stock concentrate: 2 unit
5. 

   5

   Meanwhile, cut lemon into wedges. Finely chop parsley . TIP: While you wait for rice to finish, try practicing this Spanish phrase: "Con pan y vino se anda el camino" (life is better with food and wine).

   lemon: 1 unit, parsley: ¼ ounce
6. 

   6

   Fluff rice with a fork and season generously 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.