Spanish · Dinner
Chicken and Vegetable Rice Pot (High-Protein)
Chicken thigh, cured chorizo and butter beans simmered with bomba rice, smoked paprika, saffron and roasted red pepper in chicken stock. A Spanish one-pan rice dish engineered for high protein, finished with lemon and parsley.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
712Calories
54.3gProtein
26.8gFat
62.1gCarbs
6.4gSugar
8.6gFiber
1180mgSodium
221mgChol
7.9gSat Fat
980mgPotassium
95mgCalcium
5.4mgIron
1.3mcgVitamin B12
38mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Season the chicken thigh with salt and pepper. Measure the rice, beans, and vegetables, and mince the garlic and onion.
2
Sear
Heat the olive oil in a wide shallow pan over medium-high heat. Sear the chicken thigh for 4 minutes per side until golden and mostly cooked through.
3
Sauté
Add the sliced chorizo, onion, minced garlic, and sliced bell pepper to the pan. Sauté over medium heat for 5 minutes until the onion turns translucent.
4
Bloom
Stir in the smoked paprika and saffron threads and cook over medium heat for 30 seconds until aromatic and the paprika darkens slightly.
5
Simmer
Add the crushed canned tomatoes, chicken stock, and rice to the pan, stir once, bring to a boil, then reduce to low heat. Cover and simmer for 18 minutes until the rice is tender and liquid is mostly absorbed.
6
Finish
Stir in the butter beans and cook uncovered over low heat for 3 minutes until warmed through and lightly glossy.
7
Rest
Remove from heat and let stand uncovered for 5 minutes until the rice firms up.
8
Plate
Spoon onto a plate, scatter with parsley, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, boneless skinless chicken thigh
- 3.2 oz90g Spanish cured chorizo
- 2/3 cup130g bomba or other short-grain rice, uncooked
- 1 cup120g, about half a 15 oz can, drained butter beans, cooked
- 1 cup240ml chicken stock
- 1/2 cup80g canned tomatoes
- 11 red bell pepper
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp onion
- 2 pinch2 pinch saffron threads
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- salt, to taste
- black pepper, to taste
