Chicken Chorizo & Artichoke skillet
Directions
- In a sauté pan add olive oil and heat, add diced chicken, peppers and onion to the pan and cook all together.
- In a separate pan add garlic, chicken stock, wine and diced tomatoes, Bring to a boil and reduce cooking the wine down.
- Add chorizo to the chicken pan and toss until hot add that pan to the sauce pot and toss, add saffron to the pan and toss again.
- Place rice in bowl and add ingredients to the bowl. Place the artichoke around the sides of the bowl.
- Sprinkle cilantro over bowl and serve.
Ingredients
- 3 oz artichoke(s), quartered
- 3 oz chicken stock
- 4 oz chorizo
- 1/2 oz Pace® Chunky Salsa Mild, chopped
- 1/2 oz Peak Fresh Produce® Cilantro, chopped
- 2 oz Peak Fresh Produce® Onion(s), diced
- 3 oz Peak Fresh Produce® Pepper(s), Red, diced
- 3 oz Peak Fresh Produce® Tomato(es), diced
- 1 pinch pepper, black
- 5 oz rice, Spanish
- 2 oz Roma® Oil, Olive
- 1/4 tsp saffron
- 1 pinch salt
- 4 oz West Creek® Chicken, Diced
- 1 oz wine, white
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
