Name: Ethné de Vienne’s Chicken and Chorizo Rice
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving(s)
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

Preparation

- 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

Categories

Ingredients

Preparation

Personal Note