Cómetelo | Pollo asado a la rana y arroz meloso con chorizo

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo is leaner, while smoked sausage is often less expensive.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Chicken breast is leaner, while bone-in thighs are usually cheaper.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein, while white rice is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Preheat the oven to 400°F (200°C).

In a large bowl, combine the chicken thighs and chorizo, then drizzle with olive oil.

Add paprika, cumin, salt, and black pepper to the bowl and mix well to coat the chicken and chorizo.

Spread the chicken and chorizo evenly on a sheet pan.

In the same bowl, add rice, chopped onion, minced garlic, and diced bell pepper.

Stir in tomato paste and chicken broth, mixing until well combined.

Pour the rice mixture over the chicken and chorizo on the sheet pan.

Cover the pan with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, until the chicken is cooked through and the rice is tender.

Stir in peas during the last 5 minutes of cooking.

Once done, remove from the oven and let it rest for 5 minutes.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens