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Ingredients1 h servings 580 cals
Original recipe yields 10 servings (2 pounds of chicken )
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
- Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.
- Cook's Notes:
- Use any chicken pieces you prefer.
- Any kind of olives will do.
Per Serving: 580 calories; 39.5 g fat; 38.8 g carbohydrates; 17.8 g protein; 89 mg cholesterol; 438 mg sodium. Full nutrition