Spanish One-Pan Chicken
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Spanish One-Pan Chicken

Spanish One-Pan Chicken

with Chorizo and Bell Pepper

In Spain, paella is something of a festive dish, made for large gatherings or celebrations and almost always cooked over a wood fire. Don’t tell the Spaniards, but we think it’s also a pretty great quick-and-easy one-pan stovetop recipe that can be enjoyed even in cozy and intimate settings. Filled with chicken, chorizo, and bell peppers, our version feels like a meaty, savory, flavor-filled jubilee.

Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

3 ounce

Dried Chorizo

(Contains Milk)

12 ounce

Chicken Breasts

1 unit

Bell Pepper

1 unit

Yellow Onion

2 clove

Garlic

1 unit

Lemon

2 unit

Scallions

1 tablespoon

Southwest Spice Blend

½ cup

Basmati Rice

1 unit

Chicken Stock Concentrate

Not included in your delivery

1 teaspoon

Vegetable Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate58 g
Sugar7 g
Dietary Fiber6 g
Protein52 g
Cholesterol150 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Paper Towel
Slotted Spoon

Instructions

Slice Chorizo
1

Wash and dry all produce. Slice chorizo into ¼-inch-thick rounds.

Crisp Chorizo
2

Heat a large pan over medium heat. Add chorizo and cook until crisp and some oil releases, 2-3 minutes per side. Remove from pan with a slotted spoon and set aside on a paper-towel-lined plate, keeping as much oil in pan as possible.

Cook Chicken
3

Heat pan used for chorizo over medium heat. (TIP: If pan seems dry, add a drizzle of oil.) Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 5-6 minutes per side. Remove from pan and set aside.

Prep Veggies
4

While chicken cooks, core and seed bell pepper, then thinly slice. Halve, peel, and dice onion. Mince or grate garlic. Cut lemon into wedges. Trim, then thinly slice scallions, keeping greens and whites separate.

Cook Veggies and Start Rice
5

Add a drizzle of oil to same pan over medium heat. Add onion, garlic, bell pepper, scallion whites, half the chorizo, and Southwest spice. Cook, tossing, until veggies are just softened, 3-4 minutes. Add rice and stir to coat. Stir in 1 cup water, stock concentrate, and a pinch of salt. Cover and reduce heat to low. Cook until tender, 15-20 minutes.

Finish and Serve
6

Fluff rice with a fork and season generously with salt and pepper. Place chicken on top of rice and sprinkle with remaining chorizo. Remove pan from heat and garnish with scallion greens and a few squeezes of lemon. Divide between plates and serve with remaining lemon wedges on the side.