Spanish chorizo, called chouri?in Portuguese, is a mild or spicy dry-cured paprika sausage available in the deli section of your supermarket.
- Portion size 8 servings
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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.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 1151 mg
- Protein 35 g
- Calories 506.0
- Total fat 19 g
- Cholesterol 118 mg
- Saturated fat 6 g
- Total carbohydrate 45 g
- Iron 22.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 10.0
- Vitamin C 57.0