Spanish Chicken and Rice with Chorizo
Photography by Yvonne Duivenvoorden
This recipe makes 8 portions servings
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









