Spanish One-Pan Chicken

🥘 Ingredients

• basmati rice
  1 c
• chicken breasts
  1 lb
• chicken stock concentrate
  1 unit
• dried chorizo
  2 link
• garlic
  6 cloves
• lemon
  1 unit
• olive oil
  2 tbsp
• parsley
  1 bunch
• pepper
  ½ tsp
• red bell pepper
  2 unit
• salt
  1 tsp
• 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 ¼-inch-thick rounds.

   red bell pepper: 1 unit, yellow onion: 1 unit, garlic: 3 cloves, dried chorizo: 1 link
2. 

   2

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

   dried chorizo: 1 link
3. 

   3

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

   chicken breasts: 1 lb, salt: 1 tsp, pepper: ½ tsp, olive oil: 1 tbsp
4. 

   4

   Add yellow onion , garlic , red bell pepper , and a drizzle of olive oil to same pan over medium heat. Stir until just softened ⏱️ 3 minutes . Add basmati rice and stir to coat. Stir in 1 cup water, a pinch of salt, and chicken stock concentrate . Cover and reduce heat to low. Simmer until rice is tender ⏱️ 15 minutes .

   yellow onion: 1 unit, garlic: 3 cloves, red bell pepper: 1 unit, olive oil: 1 tbsp, basmati rice: 1 c, chicken stock concentrate: 1 unit
5. 

   5

   Meanwhile, cut lemon into wedges. Finely chop parsley .

   lemon: 1 unit, parsley: 1 bunch
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.