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Spanish Chicken and Rice with Chorizo

By The Canadian Living Test Kitchen

Tested till perfect

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Spanish Chicken and Rice with Chorizo

Photography by Yvonne Duivenvoorden

This recipe makes 8 portions servings

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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 mg
% RDI: -
calcium 6
iron 22
vit A 10
vit C 57
folate 15

Spanish chorizo, called chouri?in Portuguese, is a mild or spicy dry-cured paprika sausage available in the deli section of your supermarket.

Ingredients

  • 2-1/2 lb skinless chicken pieces or chicken thighs or drumsticks
  • 1 tsp salt
  • 1 tbsp olive oil
  • 8 oz chorizo sausages, cut in 1-inch (2.5 cm) pieces
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 3/4 tsp pepper
  • 3/4 tsp turmeric
  • 1 can (28oz) diced tomatoes, drained
  • 3 cups chicken stock
  • 2 cups long grain rice
  • 1 sweet yellow pepper, chopped
  • 1 cup frozen peas
  • 2 tbsp 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 :

Substitution: If chorizo is unavailable, use smoked sausage or omit it entirely.

Source : © CanadianLiving.com

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