Son\'s home from College...cooked up some Chorizo

thebtls

Chicken Chorizo II - One Dish Meal

This dish combines the flavors of Chicken Thighs and Spanish Chorizo (sweet or spicy sausage) in a tasty ‘One Pot’ brown rice Dutch oven dish.

There are many varieties of Chorizo but Spanish chorizo is typically the most readily available in the grocery store. It is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used.

Chorizo comes in short, long, hard and soft varieties, some of which are suited to being eaten as an appetizer or tapas, whereas others are better suited to cooking. Leaner varieties are typically better suited to tapas, eaten at room temperature, whereas fattier versions are generally used for cooking.

A general rule of thumb is that long, thin chorizos are sweeter and short chorizos are spicy, although this is not always the case.



Ingredients
1 Lb. Boneless organic chicken thighs
½ Lb. - Chorizo (soft for this recipe)
2 cups - Long Grain Brown Rice (not instant)
1- 4 oz. bottle White Zinfandel wine (or substitute ½ bottle white cooking wine)
2 each - Roasted Red Peppers cut into thick slices (canned or prepared ahead of time on the grill)
1 Small Sweet Onion, sliced thin
2.5 cups - Chicken Broth
1 cup - Frozen Peas
Paul Prudhommes Poultry Magic Seasoning (to taste)
Extra Virgin Olive Oil (EVOO)
2 Tsp. – Oregano (or 2 Tbsp. Fresh Chopped Oregano)
1 Tsp. - Crushed Red Pepper (flakes)
6 cloves - Fresh Garlic, minced
2 each - Bay Leaf
Paprika - Pinch

Preparation
1.Preheat Big Green Egg to High Heat.
2.Season chicken with PP’s seasoning. In the Dutch oven drizzle in some EVOO and add the chicken and let cook until tender. Add the Chorizo, stirring frequently until browned (4-5 minutes max.).
3.Add the sliced onions, red pepper flakes, oregano, bay leaves and a pinch of paprika and stir until onions are transparent.
4.Cook, stirring frequently and add broth and keep stirring until it comes to a boil.
5.Add rice and shut down the egg and cover Dutch oven for 5-8 minutes. Stirring occasionally.
6.Remove from heat and let set for 15 minutes. Stir in the frozen peas with a fork, cover Dutch oven and let sit for 5 more minutes and serve.



This is the Dzer...freshly graduated from FSU with his new dog Gnarly visiting Pop while waiting on some interviews to evolve.

Hoss

Fine looking young man you have there.Gnarley is cool too.

thebtls

Thanks HOSS, I'm mighty proud of him...he needs to be fattened up a little with some home cookin'.

Fluffyb

A handsome young man! And a great looking meal. Have all those ingredients on hand, may have to give it a try this week.

thebtls

Thanks FluffyB, that is exactly what we did...my wife went to book club and I opened the refrigerator and freezer and started pulling, modified my original recipe and BANG! Dinner. Keep On Eggin'

2Fategghead

Thanks I may try this cook sometime. Tim

Hawg Fan

Great looking dish. I love any meal that includes rice and chorizo.

eenie meenie

Tony, although I like the pics of your chorizo, chicken, and rice dish, I especially like the pic of your son with his dog, Gnarly (love the name)!

thebtls

Son's a surfer, Gnarly goes with that lingo.

Egg Juju

cool dish... I like the combo of flavors and the ease of a one pot meal.