Ethné de Vienne’s Chicken and Chorizo Rice
Ethné de Vienne’s Chicken and Chorizo Rice
Ingredients
- 1 chicken, about 4 lbs (1.8 kg), cut into pieces
- 6 cloves garlic, finely chopped
- 2 tablespoons (30 ml) oregano
- 1 tablespoon (15 ml) cumin seeds
- 1/2 cup (125 ml) olive oil
- 1 chorizo sausage, sliced
- 1 Spanish onion, cut into large cubes
- 2 dried chipotle peppers, chopped
- 2 cups (500 ml) short grain rice (Spanish, Italian or Turkish)
- 2 tablespoons (30 ml) smoked paprika
- 3 cups (750 ml) turkey broth
- Salt
Instructions
- Rub the chicken with the garlic and sprinkle with the oregano and cumin. Season with salt.
- In a large pot, preferably enameled cast iron, brown the chicken over medium to high heat in the oil, for about 10 minutes. Set aside on a plate.
- In the same pan, gently fry the chorizo for about 2 minutes. Add the onion and chipotle pepper and cook for about 4 minutes.
- Add the rice and paprika and cook for 1 minute, stirring to coat the rice. Return the chicken to the pan and add the broth. Bring to a boil. Cover and cook over low heat for about 25 minutes. Turn off the heat and let rest for 15 to 20 minutes.
- Serve with Ethné de Vienne’s Orange and Onion Salad.
Ethné de Vienne’s Chicken and Chorizo Rice