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Chicken and Brown Rice with Chorizo

August 12, 2013

Here’s another one-pot meal that I made earlier in the spring when the weather was cooler. I really like one-pot meals because even though I cook a lot, I still haven’t mastered the skill of getting multiple dishes ready at the same time. That and more dishes per meal = more dishes to wash!  :)

This recipe, from another back-issue of Saveur, is a Spanish spin on chicken and rice, incorporating roasted red peppers and chorizo sausage. I was pleased that the recipe called for brown rice rather than white rice, since brown rice has so many more nutrients (and fiber) than white rice. For recipes that call for white rice, it’s often hard to make a simple substitution because brown rice has to cook significantly longer, (unless the rice is cooked separately from the rest of the dish).

I would definitely make this recipe again. While it takes too long to be made on a weeknight, it’s a perfect winter Sunday supper because none of the ingredients are particularly seasonal. Enjoy!

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Serves 6

Ingredients

  • 2½  pounds bone-in skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 2  tablespoons extra-virgin olive oil
  • 3/4  pound cooked chorizo, cut into ½-inch-thick slices
  • 2  tablespoons roughly chopped fresh oregano
  • 1/2  teaspoon crushed red pepper flakes
  • 4  cloves garlic, crushed
  • 1  large yellow onion, thinly sliced
  • 1  bay leaf
  • 1½  cups long-grain brown rice, rinsed
  • 1/2  cup white wine
  • 3  roasted red peppers, peeled, seeded, and cut into thick strips
  • 3  cups chicken broth
  • 1  cup frozen peas

Directions

  1. Heat oven to 400 degrees F. Season the chicken lightly with salt and pepper. Heat the olive oil in a 4-to-6-quart 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 chorizo to a plate, leaving the fat behind in the dutch oven. Set chorizo aside.
  2. Add oregano, red pepper, garlic, onion, and bay leaf to the dutch oven and cook, stirring occasionally, until 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 and season liquid to taste with salt and pepper. Cover the dutch oven and bring to a boil over high heat. Transfer to the oven and bake until rice is tender and chicken is cooked through, about 1 hour and 10 minutes.
  3. Remove the dish from oven, uncover, and gently stir in the peas with a fork. Let sit for 10 minutes, covered, to allow the flavors to meld.

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