Spanish Chicken and Rice with Chorizo
Spanish chorizo, called chouri?in Portuguese, is a mild or spicy dry-cured paprika sausage available in the deli section of your supermarket.
Servings: 6 to 8
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 506 |
| pro | 35 g |
| total fat | 19 g |
| sat. fat | 6 g |
| carb | 45 g |
| fibre | 2 g |
| chol | 118 mg |
| sodium | 1.151 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 22% |
| vit A | 10% |
| vit C | 57% |
| folate | 15% |
Suggested Recipes
-
2-1/2 lb (1.25 kg) skinless chicken thighs or pieces
1 tsp (5 mL ) salt
1 tbsp (15 mL) olive oil
8 oz (250 g) chorizo sausage, cut in 1-inch (2.5 cm) pieces
1 onion, chopped
3 cloves garlic, minced
3/4 tsp (4 mL) each pepper and turmeric
1 can (28 oz/796 mL) diced tomatoes, drained
3 cups (750 mL) chicken stock
2 cups (500 mL) long-grain rice
1 sweet yellow pepper, chopped
1 cup (250 mL) frozen peas
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Sprinkle chicken with 1/4 tsp (1 mL) of the salt. In large shallow 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.
Additional Information
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Substitution: If chorizo is unavailable, use smoked sausage or omit it entirely.
Tags:
Main Course; Spanish-Portuguese; Poultry-Chicken; Meat-Pork; Vegetables; Rice; One-Pot;
Source
© CanadianLiving.com
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