I love this recipe and use it often. Be sure to keep an eye on the rice at the end. Don't let it dry out.
Chicken and Brown Rice with Chorizo
In this dish, meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot dish similar to arroz con pollo, the classic Spanish and Latin American specialty.
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Credit: André Baranowski
2 1⁄2 lbs. bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper,
to taste
2 tbsp. extra-virgin olive oil
3⁄4 lb. smoked, dried chorizo, cut into
1"-thick slices
2 tbsp. roughly chopped fresh oregano
1⁄2 tsp. crushed red pepper flakes
4 cloves garlic, crushed
1 large yellow onion, thinly sliced
1 bay leaf
1 1⁄2 cups long-grain brown rice, rinsed
1⁄2 cup white wine
3 roasted red peppers, peeled, seeded,
and cut into thick strips
3 cups chicken broth
1 cup frozen peas
1. Heat oven to 400°. Season the chicken lightly with salt and pepper. Heat the olive oil in a 4-quart dutch oven over medium-high heat. Working in batches, add the chicken, skin side down, and cook, without turning, until the skin is a deep golden brown, about 8 minutes. Transfer the chicken to a plate and set aside. (Pour off and discard any accumulated fat and juices.) Add the chorizo and cook, stirring frequently, until lightly browned, about 5 minutes. Using a slotted spoon, transfer chorizo to a plate, leaving the fat behind in the dutch oven. Set chorizo aside.
2. Add oregano, red pepper, garlic, onion, and bay leaf to the dutch oven and cook, stirring occasionally, until onion is lightly browned and somewhat soft, about 8 minutes. Add rice and cook, stirring frequently, until surface is glossy, about 2 minutes. Add wine, bring to a boil while stirring often, and reduce by half, about 1 minute. Nestle chicken, chorizo, and peppers into rice mixture. Pour in broth and season liquid to taste with salt and pepper. Cover the dutch oven and bring to a boil over high heat. Transfer to the oven and bake until rice is tender and chicken is cooked through, about 1 hour and 10 minutes.
3. Remove the dish from oven, uncover, and gently stir in the peas with a fork. Let sit for 10 minutes, covered, to allow the flavors to meld.
SERVES 6
Ratings & Reviews (10)
I made this with a few small changes; instead of chorizo I used hot Portuguese sausage (much cheaper & more available here in Hawai'i} and used one red bell pepper and two poblano peppers. We went camping - everyone loved a hot meal the first evening, even the picky kids!!
This is absolutely fantastic. It has become one of our all-time favorites. Depending on your chorizo, though, it may be pretty spicy, so don't serve it to people who can't handle the heat.
The great thing about this recipe is that it is so versatile. Use a meat that works with a slow roast, some veggies, and some herbs & spices, add the rice and you have a great one pot meal...
Can i cook it the whole way thru on the stovetop? My oven is broken...
Try it on a Weber grill, instead of the oven.
We used paella rice. It would have benefited greatly if a pinch of saffron was added to the rice.
I thought this meal was delicious. The melding of flavors was wonderful and it was pretty easy to put together... just took a while to assemble. I look forward to making this again and then playing around with variations.
This recipe is one of my favorite internet finds in a while. I actually only added about 3 oz of chorizo instead of the 3/4 lb. the recipe required, but for someone who doesn't like aggressively spicy food, that was the perfect amount to just give a kiss of spice. I also cooked it in an oven at 350 degrees because the pot I was using could only withstand that much heat, so I had to cook the rice a little longer, but it still came out absolutely delicious, thank you Saveur!
Used 2 tsp dried oregano instead of 2 T fresh, and jarred red peppers that were already seeded and sliced. Checked after 1 hr in the oven, and it was right on the verge of being overcooked. The chicken was falling off the bone and the rice was so soft and dense, that I didn't bother trying to stir in the peas. The texture reminded me of Mom's good 'ol chicken and rice made with C of M soup, and I loved that stuff! I am saving the recipe to make again.
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