Ethné de Vienne’s Chicken and Chorizo Rice
Ethné de Vienne’s Chicken and Chorizo Rice
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Ethné de Vienne’s Chicken and Chorizo Rice

30 MIN
45 MIN
20 MIN



  1. Rub the chicken with the garlic and sprinkle with the oregano and cumin. Season with salt.
  2. 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.
  3. In the same pan, gently fry the chorizo for about 2 minutes. Add the onion and chipotle pepper and cook for about 4 minutes.
  4. 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.

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