Chicken and Rice with Fresh Chorizo
Yields:
4
Cook Time:
45 mins
Total Time:
2 hrs
Jump to recipe"In the Amazon, cooks make a Portuguese-style chorizo that's very good," says Pedro Miguel Schiaffino. He uses it with other local ingredients in this spin on a Latin classic.
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Ingredients
- 2 Tbsp. extra-virgin olive oil
- 4 links fresh chorizo or hot Italian sausage
- 4 whole chicken legs
- salt
- Freshly ground pepper
- 2 clove garlic
- 1 medium red onion
- 1 red bell pepper
- 1/2 tsp. ground turmeric
- 1/4 cup dry white wine
- 1 can whole tomatoes
- 6 cups chicken stock
- 1 1/2 cups long-grain rice
- 1 cup frozen peas
- 3 scallions
- 2 Tbsp. Chopped cilantro
- 1 jalapeño
Directions
- Step 1In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the chorizo, cover, and cook over moderate heat, turning once, until richly browned and just cooked through, 10 minutes; transfer to a plate. Season the chicken legs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat until browned, 5 minutes per side. Transfer the chicken to the plate with the chorizo.
- Step 2Pour off all but 2 tablespoons of fat from the casserole. Add the garlic, onion, and bell pepper, and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the turmeric and cook, stirring, until fragrant, 30 seconds. Add the wine and boil over high heat until almost evaporated, 3 minutes. Add the chopped tomatoes and chicken stock and bring to a boil. Return the chorizo and chicken to the casserole along with any accumulated juices. Simmer over low heat until the chicken is cooked through, about 45 minutes.
- Step 3In a medium saucepan, heat the remaining 1 tablespoon of olive oil. Add the rice and cook over moderate heat, stirring, until coated with oil. Stir in 5 cups of the chicken cooking liquid into the rice. Cover partially and cook over moderately low heat, stirring often, until the rice is just tender and has absorbed most of the cooking liquid, about 25 minutes. Stir in the peas, scallions, cilantro, and jalapeño and warm over low heat. Season with salt and pepper.
- Step 4Cut each chorizo link into 3 pieces and return them to the casserole. Gently reheat the chicken and chorizo. Spoon the rice onto large plates and top with the chorizo pieces and chicken. Spoon some of the remaining cooking liquid on top and serve.
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