"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spanish Chicken and Rice with Chorizo Recipe

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This recipe for Spanish Chicken and Rice with Chorizo, by , is from The da Silva Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maria da Silva
Added: Sunday, October 28, 2007


2 1/2 lb skinless chicken thighs or pieces (1.25 kg)
1 tsp salt
1 tbsp olive oil
8 oz chorizo sausage, cut in 1 inch pieces (250 g)
1 onion, chopped
3 garlic cloves, minced
3/4 tsp each pepper and turmeric
1 can (28 oz/796 ml) diced tomatoes, drained
3 cups chicken stock
2 cups long-grain rice
1 sweet yellow pepper, chopped
1 cup frozen peas
2 tbsp chopped fresh parsley

Sprinkle chicken with 1/4 tsp of the salt.
In large Dutch oven, heat oil over medium high heat; brown chicken.
Remove to plate.

Add chorizo, onion, garlic, pepper, turmeric and remaining salt to pan; cook over medium heat, stirring occasionally, until onion is softened, about 4 minutes.

Stir in tomatoes and stock, scraping up brown bits on bottom of pan.
Return chicken and any accumulated juices to pan; bring to boil.
Reduce heat, cover and simmer for 15 minutes.

Stir in rice; cook, covered, for 20 minutes.
Stir in yellow pepper, peas and parsley; cook, covered, until rice is tender and juices run clear when chicken is pierced, about 5 minutes.

Number Of Servings:
Number Of Servings:
6 - 8




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