Chicken filets on chorizo rice

Name: Chicken filets on chorizo rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g 10-minute long grain rice; 7-10 Tbsp salt, pepper; 4 Chicken fillets (approx. 150 g each); 3 TABLESPOONS Olive oil; 1 Onion; 1 Garlic clove; 1 red pepper; 100 g Chorizo (Spanish pepper sausage; alternatively Kabanossi); 2-3 stem(s) Parsley; 50 g black olives (e.g. Kalamata); 7-10 Tbsp Rose peppers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g 10-minute long grain rice
7-10 Tbsp salt, pepper
4 Chicken fillets (approx. 150 g each)
3 TABLESPOONS Olive oil
1 Onion
1 Garlic clove
1 red pepper
100 g Chorizo (Spanish pepper sausage; alternatively Kabanossi)
2-3 stem(s) Parsley
50 g black olives (e.g. Kalamata)
7-10 Tbsp Rose peppers

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the fillets and dab dry. Heat 2 tablespoons of oil in a large frying pan. Fry the meat in it at medium heat for about 4 minutes on each side.
2
Meanwhile peel and chop the onion and garlic. Clean, wash and cut the peppers into strips. Cut the sausage into slices. Wash parsley and chop roughly.
3
Drain the rice. Season the fillets with salt and pepper, remove and keep warm. Heat 1 tablespoon of oil in the frying fat. Fry onion, garlic, sausage and pepper strips in it for 2-3 minutes. Add rice and olives and stir-fry for 2-3 minutes.
4
Season to taste with salt, pepper and rose paprika. Arrange the fillets on the rice. Sprinkle with parsley.