Recently I made this dish and my handsome fella declared that it was “the best chicken dish” he has had in a while! So naturally I knew I needed to share it on this blog. I found this recipe in the USA Weekend from May 13-15, 2001. It is from ThreeManyCooks by Pam Anderson. I of course love that it only messes up on dish and by the time the dinner is finished on the stove, I have cleaned up the kitchen.
I found the recipe when we lived in Pennsylvania and finding chorizo was a tough task….living in Texas now I have my pick of chorizo at ANY store I walk into. I purchased chorizo that had no casing, so rather than cut it into slices, I just crumbled it into the dish and cooked it well. I liked this better.
Spanish Chicken & Rice
- 1 T of olive oil
- 1 tsp each of paprika, garlic powder and dried oregano
- sprinkling of salt and pepper
Toss into the rub mixture
- 6-8 boneless, skinless chicken thighs
Heat a large, deep skilled over medium-high heat.
Add to the skillet the chicken and saute, turning once until it is well browned, about 6 minutes.
Remove the chicken and set aside.
Add to the skillet and cook until browned (about 3 minutes or so)
- 1 T of olive oil
- 1/2 pound of crumbled chorizo
Add to the browned chorizo and cook until tender (about 4 minutes)
- 1 medium onion, cut into a medium dice
- 1/2 red bell pepper cut into a medium dice
- 1 1/2 cups of rice (I used Uncle Ben’s long grain rice)
- 3/4 tsp turmeric
Stir everything to coat the rice and turmeric with oil
Add to the pan:
- 2 1/2 cups of chicken broth
- 1 can of petite-diced tomatoes
- The browned chicken
Bring everything to a simmer over medium-high heat.
Reduce heat to low, cover adn cook until liquid has absorbed and rice is tender (about 20-25 minutes)
- 3/4 cup frozen peas
Cover, turn off heat and wait a few minutes before serving.