Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
French Coq au Vin with Chorizo and Vegetable Medley
A sophisticated French-inspired dish combining tender chicken with chorizo, fresh cherry tomatoes, and a medley of vegetables in a rich sauce. This one-pan wonder brings together classic French cooking techniques with hearty ingredients, finished with a creamy Philadelphia touch and served over fluffy couscous.
60 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty7/10
Sour3/10
Umami7/10
Spicy4/10
🥄 Texture
Chunks of browned chicken and slices of chorizo give a satisfying meaty chew, while canned peas, carrots and haricot beans add soft, yielding bites. The cream cheese and egg ribbons create a silky, slightly creamy sauce that coats the fluffy couscous for a smooth mouthfeel.
👃 Aroma
Smoky, savory notes from the chorizo and browned chicken dominate, backed by a toasty umami scent from the soy sauce and reduced pan juices. Bright tomato and caramelized onion aromas add a mild sweetness and freshness, with a faint dairy warmth from the cream cheese.
🍷 Pairs Well With
Medium-bodied red wine such as Pinot Noir or Tempranillo; alternatively a malty amber ale or sparkling water with lemon for a non-alcoholic option.
🥗 Side Dishes
Light green salad with a vinaigrette to cut the richness, or crusty bread to mop up the sauce. Roasted seasonal vegetables or a simple lemony cucumber salad would also pair well.
Ingredients(16 items)
- 1600 grams chicken (cut into chunks)
- 2150 grams chorizo (sliced)
- 3200 grams cherry tomatoes (halved)
- 41.5 cups couscous (uncooked)
- 53 tablespoons olive oil
- 62 tablespoons coconut oil
- 7150 grams frozen onions
- 81 can (400 grams) mixed peas and carrots (drained)
- 91 can (400 grams) haricot beans (drained)
- 10100 grams Philadelphia cream cheese
- 112 tablespoons soy sauce
- 121 teaspoon dried garlic
- 132 eggs (beaten)
- 141 tablespoon ketchup
- 15Salt and pepper to taste
- 162 cups water (for cooking couscous)
Nutrition Information(per serving)
685
Calories
48g
Protein
58g
Carbs
32g
Fat
Instructions
- 1
Heat 1.5 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pan over medium-high heat.
- 2
Season the chicken chunks with salt, pepper, and dried garlic. Brown the chicken on all sides for 5-7 minutes, then transfer to a plate.
- 3
In the same pan, add the sliced chorizo and cook for 3-4 minutes until the oils are released. Remove and set aside with the chicken.
- 4
Add the remaining olive oil and coconut oil to the pan. Sauté the frozen onions for 3-4 minutes until softened.
- 5
Add the halved cherry tomatoes and cook for 2 minutes, stirring gently.
- 6
Return the chicken and chorizo to the pan. Add the canned peas and carrots, haricot beans, soy sauce, and ketchup. Stir well to combine.
- 7
Reduce heat to medium-low, cover, and simmer for 20-25 minutes until the chicken is cooked through and tender.
- 8
In a separate pot, bring 2 cups of water to a boil. Add the couscous, stir once, remove from heat, cover, and let stand for 5 minutes until fluffy.
- 9
While the couscous rests, stir the Philadelphia cream cheese into the chicken mixture until fully melted and incorporated, creating a creamy sauce.
- 10
In a small bowl, whisk the beaten eggs with 2 tablespoons of water. Slowly drizzle into the simmering chicken mixture while stirring constantly to create silky ribbons (do not let it boil vigorously).
- 11
Taste and adjust seasoning with additional salt and pepper as needed.
- 12
Fluff the couscous with a fork and divide among serving bowls.
- 13
Top each portion of couscous with the chicken and vegetable mixture, ensuring each serving gets a generous portion of the creamy sauce.
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