Chicken filet with chorizo rice

Name: Chicken filet with chorizo rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 4 Chicken fillets (approx. 120 g each); 3 TABLESPOONS Olive oil; 1 Garlic clove; 1 Onion; 1 red pepper; 100 g Chorizo sausage (Spanish pepper sausage); 1/2 bunch Parsley; 7-10 Tbsp Pepper; 40 g small, black olives; 7-10 Tbsp Rose peppers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
4 Chicken fillets (approx. 120 g each)
3 TABLESPOONS Olive oil
1 Garlic clove
1 Onion
1 red pepper
100 g Chorizo sausage (Spanish pepper sausage)
1/2 bunch Parsley
7-10 Tbsp Pepper
40 g small, black olives
7-10 Tbsp Rose peppers

Directions

1
Prepare rice in boiling salted water according to package instructions. Meanwhile, wash the meat and pat dry. Heat 2 tablespoons of oil in a coated pan. Fry the meat for 10-12 minutes while turning.
2
Meanwhile peel and finely dice the garlic and onion. Quarter the peppers, clean and wash them. Cut the bell peppers into strips. Cut sausage into slices. Wash parsley, dab dry and pluck from the stalks.
3
Roughly chop the parsley. Drain the rice and let it drain. Remove chicken fillets from the heat, season with salt and pepper, keep warm. Heat 1 tablespoon of oil in a large frying pan, fry sausage and bell pepper for 2-3 minutes.
4
Add onion, garlic, olives and rice and cook for another 2-3 minutes while stirring. Season to taste with salt, pepper and paprika powder. Place the fillets in the rice pan and sprinkle with parsley.