Chicken and Brown Rice with Chorizo

Name: Chicken and Brown Rice with Chorizo
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 1 ⁄ 2 lb. 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

Serves
serves 6

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.

Ingredients

2 ¹⁄₂ lb. 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

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Instructions

Step 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.

Step 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.