Arroz Con Pollo Y Chorizo By Darrin G
- 1 chicken small, 2 lbs or 4 pieces, thighs or legs
- 1/2 pound spanish chorizo
- chicken
- 4 cloves garlic minced
- 1 yellow onion medium
- 1/4 cup carrots diced
- 1 red bell pepper diced
- 15 ounces diced tomatoes drained very well
- 1 1/2 cups spanish rice long grain
- 3 cups low sodium chicken broth
- 3/4 teaspoon smoked paprika
- 1/3 teaspoon saffron threads
- 1/4 cup cooking wine white, for deglazing pan
- Preheat oven to 375 degrees.
- Pre-chop all veggies and measure spices. Dry and season chicken with cayenne, salt, pepper, and half of paprika.
- Cut chorizo into 1/4 in thick pieces and brown in Dutch oven until fat has rendered out, about 6-7 minutes. Remove chorizo, reserve fat, brown chicken pieces in reserved fat. Remove chicken pieces, and deglaze pan with splash of the white wine.
- Place chopped onion, garlic, bell pepper, and carrots into pan. Saute until onions begin to soften. Place saffron threads into 3 tablespoons of hot water set aside. Add tomatoes, and remaining paprika, continue to saute for 5-7min. Deglaze pan with remaining wine.
- Add rice, chorizo, and chicken to pan with the other ingredients. Pour reserved saffron mixture into pan, add the chicken broth. Cover pan and place in pre-heated oven for about 1 hour; check the dish at 45 minutes.
- Adjust cooking time as needed. The dish is done when the rice has absorbed all the liquid and the chicken registers at least 160 degrees.
- Notes:
- I use a 2 1/2 qt cast iron Dutch oven, but any oven safe pot with a tight lid will work.
- I like to use small quartered Cornish game hens for this dish.
- The fond built up on the pan during the various steps adds great flavor to this dish, thus deglazing is important.
- Dish serves 4 and is easily scaled.
chicken, chorizo, chicken, garlic, onion, carrots, red bell pepper, tomatoes, spanish rice, chicken broth, paprika, saffron threads, cooking wine white
Taken from www.yummly.com/recipe/Arroz-con-Pollo-y-Chorizo-by-Darrin-G-1167594 (may not work)