- 8 oz. Spanish chorizo sausage, casing removed
- 2 chicken breasts, cut into serving pieces
- 1 medium onion, finely diced
- 6-9 miniature sweet peppers, seeded and chopped
- 2 cloves garlic, minced
- 1 teaspoon chipotle pepper or to taste
- 1 teaspoon ground paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (14.5 oz.) can diced tomatoes
- 2 cups white rice
- 2 bay leaves
- 2 cups chicken stock
- Chopped green onions (optional)
- Hot sauce (optional)
In a large dutch oven or deep, heavy skillet, cook the chorizo sausage and break into small pieces. Add as the chicken and brown until golden on all sides, about 5 minutes. Add the onion, peppers, and garlic. Sauté until softened, about 5-7 minutes. Add the chipotle pepper, paprika, thyme, salt, and black pepper. Cook an additional minute. Stir in the tomatoes (do not drain), rice, bay leaves, and stock. Bring to a boil. Reduce the heat to a simmer, cover, and cook until the broth is absorbed and the chicken is cooked through, about 20 minutes. Gently fluff the rice with a fork, cover and let rest for 10 minutes. Garnish with chopped green onions and hot sauce. Enjoy!
- Yields: 6-8 servings
- Preparation Time: 45 minutes
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