How To Make Chicken Thighs with Lentils, Chorizo, and Red Pepper
Put together an easy, filling dinner with these chicken thighs cooked in a flavorful broth with tender lentils. Serve with parsley and a squeeze of lime.
Serves:
Ingredients
- 1cuplentils,(about ⅔ lb)
- 3cupswater
- 1tspsalt
- ¼tspdried thyme
- 1bay leaf
- 2tbspcooking oil
- ½lbdried chorizo,or salami
- 1onion
- 2clovesgarlic
- 1red bell pepper
- 4chicken thighs
- ¼tspfresh ground black pepper
- cupcanned low sodium chicken broth,or homemade stock
- 2tbsplemon juice
- 2tbspfresh parsley,chopped
Instructions
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In a large saucepan, bring the lentils, water, ¾ teaspoon of the salt, the thyme, and bay leaf to a boil over moderately high heat.
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Reduce the heat. Simmer covered for about 25 minutes until the lentils are tender but not falling apart.
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Meanwhile, in a large frying pan, heat 1 tablespoon of the oil over moderate heat.
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Add the chorizo and cook for about 5 minutes, stirring occasionally until browned. Pour off all but 2 tablespoons of the fat from the pan.
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Reduce the heat to moderately low and add the onion, garlic, and bell pepper.
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Cook for about 5 minutes, stirring occasionally until the onion is translucent. Add the onion mixture to the simmering lentils.
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Heat the remaining tablespoon of oil in the pan over moderate heat.
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Season the chicken with the remaining ¼ teaspoon salt and the black pepper and add it to the pan.
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Cook the chicken, turning, until brown, about 12 minutes in all. Pour off all the fat from the pan.
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Add the broth, reduce the heat, and simmer, covered, for about 15 minutes until the chicken is just done.
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Add the pan juices from the chicken to the lentils along with the lemon juice and the parsley.
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Top with the chicken and let sit, covered, for 5 minutes.
Nutrition
- Calories: 942.77kcal
- Fat: 61.45g
- Saturated Fat: 17.51g
- Trans Fat: 0.19g
- Monounsaturated Fat: 28.36g
- Polyunsaturated Fat: 10.92g
- Carbohydrates: 38.07g
- Fiber: 6.52g
- Sugar: 3.77g
- Protein: 58.22g
- Cholesterol: 239.04mg
- Sodium: 1290.33mg
- Calcium: 58.74mg
- Potassium: 1080.93mg
- Iron: 5.84mg
- Vitamin A: 100.69µg
- Vitamin C: 48.51mg
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