Pollo con Chorizo y arroz (Chicken and Chorizo Rice)

Pollo con Chorizo y arroz (Chicken and Chorizo Rice)

arroz con chorizo


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


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