It's about that time of year when you crave your grill. I want to pack away my Dutch oven and show some love to my Weber. Mariano's called and said, "Kiki, how about something easy to grill to get people excited about spring?" And I was all like, "Uh, yeah, Mariano's…let's get grilling." Why paella popped in my head, I cannot say. But this recipe pulls together all the flavors of paella. Simply grill the chicken that's seasoned with salt, pepper and paprika. Then, saute some smoked Spanish chorizo with fresh tomatoes, onions, garlic and peas with a splash of broth. I suggest a a bed of rice. If you've never tried Vigo brand yellow rice, it's the easiest, quickest weeknight rice and is perfect for this dish. Otherwise, a white basmati is lovely.
Spanish chorizo is different than Mexican. Spanish is smoked, fully cooked and cured. This recipe calls for Spanish-style and you can find in the grocery store near the hot dogs and sausages.
Chicken with Tomatoes and Chorizo
By Published: April 15, 2013
- Yield: 4 Servings
by Kiki Luthringshausen of Beauty and Her Feast
Ingredients
- 4 boneless, skinless chicken breasts 6-8 oz. each
- 1 pint cherry tomatoes halved lengthwise
- 2 Spanish-style chorizo sausages smoked and fully cooked, sliced crosswise
- 1 small red onion chopped
- 3 garlic cloves chopped
- 1 cup frozen peas
- 1/3 cup chicken stock
- 1/4 cup chopped fresh flat leaf Italian parsley
- 1/2 teaspoon paprika
- vegetable oil
- kosher salt/pepper
Instructions
- Place the chicken on a cutting board. Place a piece of plastic wrap over the chicken.
- Using a meat mallet, lightly pound the chicken to approximately ½” thick.
- Brush the chicken with vegetable oil; season with salt, pepper and paprika.
- Grill chicken breast about 4 minutes on each side. Remove from grill, cover with foil and set aside.
- Heat 2 tablespoons vegetable oil in a medium skillet on medium-high heat. Add the sliced chorizo and cook until browned. Remove to a plate and set aside.
- Add the onions and sauté until soft, about 5-7 minutes. Add the garlic and sauté for one minute.
- Add the chorizo back to the pan along with the tomatoes, peas, chicken stock and parsley.
- Cook until peas are tender; season with salt and pepper.
- Spoon sauce over the grilled chicken and serve! Great over rice.
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