Spanish Chicken and Rice Recipe with Chorizo

Ingredients

• Rice

  Long Grain, Enriched - H-E-B

  1 ½ cup uncooked or 264g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  400g

• Chicken drumstick

  Broilers or fryers, meat and skin, raw

  2 unit (yield from 1 lb ready-to-cook chicken) or 88g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chorizo Sausage

  La Banberita - Walmart

  12 oz or 340g

• Green bell pepper

  Sweet, green, raw

  1 large (2-1/4 per lb, approx 3-3/4" long, or 164g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Green, raw

  1 large or 182g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Chicken broth

  Soup, canned, ready-to-serve

  3 cup or 720g

• Paprika

  Spices

  1 tbsp or 7g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

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.
9. Add a side salad like this kidney bean and cilantro salad or a green salad like fattoush. Enjoy!
10. Recipe by: The Mediterranean Dish (source: https://www.themediterraneandish.com/spanish-chicken-rice-recipe-chorizo/)