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Spanish Chicken and Rice with Chorizo Recipe

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This recipe for Spanish Chicken and Rice with Chorizo, by , is from The Slattery 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!

Contributor:  
Contributor:  
Kristin Slattery

Category:
Category:

Ingredients:  
Ingredients:  
for chicken etc.
1 1/2 cup medium grain rice, washed
4 bone-in, skin-on chicken thighs
4 skin-on chicken drumsticks
Olive oil
12 oz bulk Chorizo sausage (no casings)
1 large green bell pepper, cored, chopped
1 medium red onion, peeled, chopped
2 garlic cloves, peeled, crushed
1 large ripe tomato, chopped
3 tbsp tomato paste
3 cups chicken broth

for spice rub
1 tbsp smoked paprika (not spicy)
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper, more or less to your liking (optional)


Directions:
Directions:
1. Place the rice in a deep bowl and cover with water. Soak for 10-15 minutes in water; drain.
2. In a small bowl, mix the spices, salt and pepper, to make the spice rub.
3. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
4. In a 5-quart braiser pan (or deep skillet with a cover), heat 1 tbsp olive oil. Add the chicken, and brown deeply on both sides over medium-high or high heat. Remove the chicken and set aside.
5. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers and continue to cook for another 5 minutes, stirring occasionally.
6. Now add the onions, garlic, chopped tomato, tomato paste, and chicken broth. Add the browned chicken back to the pan. Bring to a boil; then lower the heat to medium and cover. Cook undisturbed for 25 minutes.
7. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the rice into the cooking liquid. Cook for 1-2 minutes uncovered. Now add the chicken back on top of the rice. Turn the heat to low, cover the pan and cook for another 20-25 minutes or until the rice is fully cooked.
8. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Favorite Charlotte Slattery Recipe

 

 

 

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