Spanish Chicken and Chorizo Rice
7,9 / 10
ready in 1 hr 5 min.
- 4 Tbsps olive oil
- 3 Chicken legs
- 3 Chicken thigh
- salt (to taste)
- peppers (to taste)
- 16 ozs Chorizo (sausage)
- 2 cloves garlic cloves (minced)
- 1 cup onions (coarsely chopped)
- 1 yellow pepper (sliced)
- 1 red pepper (sliced)
- 3 ribs Celery (chopped)
- 2 cups Rice (rinsed well and drained)
- 2 cups canned tomatoes
- 1 bay leaf
- 2 tsps paprika (or to taste)
- 5 cups chicken stock
- ½ cup black Olives
In a large covered skillet, heat 2 tablespoons olive oil over medium-heat heat. Add chicken and brown on all sides, seasoning with salt and pepper as it cooks. Remove browned chicken and set aside, covering to keep warm.
Slice sausage into 1-inch pieces. Using the remaining oil, brown sausage over medium-high heat, about 5 minutes. Drain off fat. Set aside and cover to keep warm.
Add garlic, onion, peppers, celery, and continue cooking until vegetables are wilted. Stir in rice and cook for 2 minutes. Return chicken, sausage and any accumulated juices to pan and add tomatoes, bay leaf, paprika, and chicken stock. Cover and simmer gently for 25-30 minutes, Add olives and continue to cook for an additional 5 minutes.
Garnish with fresh spices, if desired. Serve hot.