CHICKEN AND BROWN RICE WITH CHORIZO
Christina Holmes
ingredients
- 2 1/2 lbs. bone-in skin-on chicken thighs
- Kosher salt and freshly ground pepper
- 2 Tbsp. extra virgin olive oil
- 3/4 lb. smoked, dried chorizo, cut into 1" thick slices
- 2 Tbsp. roughly chopped fresh oregano
- 1/2 tsp. crushed red pepper flakes
- 4 cloves garlic, crushed
- 1 large Vidalia onion, thinly sliced
- 1 bay leaf
- 1 1/2 cups long grain brown rice, rinsed
- 1/2 cup white wine
- 3 roasted red peppers, peeled, seeded, and cut into thin strips
- 3 cups low sodium chicken stock
- 1 cup frozen peas
directions
- 1
1. Heat oven to 400oC. Season the chicken with salt and pepper. Heat the olive oil in a 5 1/2 qt dutch oven over medium-high heat. Working in batches, add the chicken, skin side down, and cook without turning, until the skin is a deep golden brown, about 8 minutes. Transfer the chicken to a plate and set aside. Pour off and discard any accumulated fat and juices. Add the chorizo and cook, stirring frequently, until lightly browned about 5 minutes. Using a slotted spoon transfer the chorizo to a plate, leaving the fat behind in the dutch oven. Set chorizo aside.
- 2
2. Add oregano, red pepper, garlic, onion, and bay leaf to the dutch oven and cook, stirring occasionally, until the onion is lightly browned and somewhat soft, about 8 minutes. Add rice and cook, stirring frequently, until surface is glossy, about 2 minutes. Add wine, bring to a boil while stirring often, and reduce by half, about 1 minute. Nestle chicken, chorizo, and peppers into rice mixture. Pour in broth. Cover the dutch oven and bring to a boil over high heat. Transfer to oven and bake until rice is tender and chicken is cooked through, about 1 hour and 10 minutes.
- 3
3. Remove the dish from the oven, uncover, and gently stir in peas with a fork. Let sit for 10 minutes, covered, to allow the flavors to meld.
Source: Christina Holmes
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