Pollo con Chorizo y arroz (Chicken and Chorizo Rice)

The Stuff you need

• 3 TBS Olive oil
• 4 links (16 oz.) Mexican Chorizo
• 8 boneless, skinless chicken thighs
• 6 cloves garlic chopped
• 3 stalks celery chopped
• 1 small onion chopped
• 1 small green pepper chopped
• 1/2 small can tomato paste
• 1 cup dry long grain white rice
• 2 (15 oz.) can diced tomatoes
• 8 cups chicken or veggie stock or broth
• 2 bay leafs, halved
• 1 TBS crushed red peppers
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp oregano
• 1 bunch green onions

What to do with the Stuff:

• Cut the chicken thighs into small, one inch chunks
• Add the oil to a large pot, along with the chopped chicken thighs and chorizo (squeeze the chorizo out of the casing)
• Cook the meat over medium heat until the chorizo is browned and the chicken is white and firm (about 8-10 minutes), remove from pan, set aside
• To that pot, add garlic,celery,onion, & pepper saute until veggies are soft
• Add the tomato paste and dry rice to the pot, cook until rice is slightly browned ( 2-3 min) stirring constantly
• Stir and cook for about two minutes, don’t let it stick/burn
• Add the chicken broth and diced tomatoes (with juices) to the pot
• Stir to combine and dissolve anything stuck to the bottom of the pot
• add the bay leaf, cumin, paprika, and oregano
• Add meat back to pot
• Stir once more, place a lid on the pot, and turn the heat up to high
• As soon as the pot reaches a full boil, turn the heat down to low and let it simmer for 30 minutes
• After 30 minutes, turn the heat off and let the pot sit for an additional 10 minutes, undisturbed, to continue to steam
• Remove the lid and fluff the jambalaya
• Serve hot, topped with sliced green onion