I made this really great dinner the other day, modified from a recipe I found online. The original dish was Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice — but I substituted lean turkey sausage for the chorizo and added a few additional ingredients. It’s very filling and very colorful. It’s not overly labor intensive to put together, but there are a few steps and ingredients involved (something you might want to keep in mind if you don’t cook very often).
I put my substitutions and additions in brackets, just in case you decide you want to follow the original recipe.
Chicken with Roasted Red Pepper, Turkey Sausage and Sweet Pea Sauce over Rice
3 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 large onion, chopped, divided
Salt and black pepper
1 1/2 cups white rice
3 cups chicken stock, divided [I used organic chicken broth]
4 (6-ounce) boneless, skinless chicken breasts [I used 1 lb. of chicken breasts, cut into bite-size pieces]
1/2 tablespoon smoked paprika [I used regular paprika]
1 teaspoon dry thyme
3/4 pound chorizo sausage, cut in 1/2 lengthwise then thinly sliced [I used a 14-oz. package of lean turkey sausage]
2 large cloves garlic, chopped [I used an equivalent amount of already-diced garlic in a jar that I keep in the refrigerator]
1 small carrot, peeled and grated [I used a large handful of pre-grated bagged carrots]
2 roasted red peppers, chopped [from a jar of roasted red peppers in my cabinet]
1 (10-ounce) box frozen peas
1/4 cup chopped flat-leaf parsley, a generous handful [I couldn’t find fresh parsley at the grocery store, so I used dried parsley]
[8-10 fresh baby corn]
[1 tbsp. red pepper flakes]
Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.
[Note: the rice had finished cooking while I was still chopping the chicken — yes, I’m slow — but I just turned off the burner and put the lid on tight. It was still warm by the time everything else was done.]
While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through. [Note: as previously mentioned, I cut up the chicken into bite-size pieces while it was still raw. Then I sprinkled it with paprika and thyme while it was in the pan.]
Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. [Note: I just put it in a plastic container and put a lid on it.] Return the skillet to the stove top and over medium-high heat add chorizo [or turkey sausage], cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the pan and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley [and baby corn, then sprinkle with the red pepper flakes]; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.
[Note: I ended up putting the temperature on a low simmer, added the chicken back to the mixture, put a lid on it, and let everything cook for about 10-15 minutes before serving.]
Serve the mixture with the rice. Yum.