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Spanish Chicken and Rice with Chorizo Recipe

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This recipe for Spanish Chicken and Rice with Chorizo is from The Elliott-Harasin-Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 lb skinless chicken thighs or pieces
1 tsp salt
1 tbsp olive oil
8+ oz chorizo sausage, cut in 1" slices
1 onion, chopped
3 cloves garlic, minced
3/4 tsp pepper
1 can (796 ml) diced tomatoes, undrained
2-1/2 cups chicken broth
3 cups long grain brown rice
1 yellow pepper, chopped
1 cup frozen peas
2 tbsp chopped fresh parsley (if you have it)
Directions:
Directions:
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, and remaining salt to pan; cook over medium heat, stirring occasionally until onion is softened, about 5 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
Personal Notes:
Personal Notes:
This is one of Eric's favourites!

 

 

 

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