Spanish Chicken and Chorizo Skillet
From the founderAlexander Eriksson·Founder, Smaklig
A vibrant one-pan meal featuring tender chicken breast, smoky chorizo, sweet plums tomatoes, and zucchini, perfectly seasoned with smoked paprika and garlic.
Ingredients
2 servings
- 500 gchicken breast
- 150 gChorizo Cayenne Paprika 75% Kötthalt Scan
- 250 gPlommontomater ICA
- 200 gzucchini
- 1.5 tbspolive oil
- 1 pieceyellow onion
- 3 clovesgarlic
- 1.5 tspsmoked paprika
- 200 glong grain rice (uncooked)
How to make it
- 1
Rinse the rice and cook according to package instructions in a separate pot.
- 2
Dice the chicken breast into bite-sized pieces. Slice the chorizo sausage, onion, and zucchini. Halve the plommontomater.
- 3
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, season with salt, and sear until golden (about 5 minutes). Remove chicken from the pan and set aside.
- 4
Add the remaining 0.5 tbsp olive oil and the sliced chorizo to the skillet. Cook for 2-3 minutes until the chorizo releases its fragrant, red oil.
- 5
Add the onion, zucchini, and garlic to the pan. Sauté for 4 minutes until softened. Stir in the smoked paprika and cook for 30 seconds.
- 6
Return the chicken and its juices to the pan, and add the halved plommontomater. Simmer together for 5 minutes until the tomatoes soften slightly and the chicken is fully cooked.
- 7
Serve the smoky chicken and chorizo mixture over a generous bed of warm rice.
Kitchen tips
- Let the chorizo brown nicely to release its natural oils — this serves as the flavorful base for the vegetables.
- Finish with a squeeze of fresh lemon juice right before serving to cut through the richness of the chorizo.
AI-generated content. Always verify ingredients and allergen information yourself.
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