INGREDIENTS:
- 1 lb chicken thighs, cut into bite-sized pieces
- 1 lb chorizo sausage, preferably freshly made from the butcher counter
- 2 tbsp olive oil
- 1 yellow onion, small diced
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can artichoke hearts, quartered and drained
- 1/2 cup frozen green peas
- 3 cups chicken broth
- 1 1/2 cups uncooked brown rice
- 2 tsp smoked paprika
- 2 tsp oregano
- 2 cloves garlic, minced
- 1 bay leaf
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- fresh chopped parsley for serving
INSTRUCTIONS:Source: Eat Live Run
- Heat 1 tbsp olive oil over medium high heat in a large, heavy-bottomed pot or pan.Once hot, add the chicken and sausage. Cook for about 8 minutes, or until well browned and just cooked through. Remove from pan and place on a plate. Cover with tin foil and set aside.
- Add the remaining olive oil to the pot. Turn down the heat a little bit and then add the onion and bell peppers. Saute until onion and peppers soften, then add garlic. Saute for 30 more seconds. Add paprika, red pepper flakes, oregano, salt, pepper and bay leaf. Pour in diced tomatoes and then add the rice.
- Add the broth and bring mixture to a boil. Cover with a tight fitting lid and reduce heat to a simmer. Continue simmering for about 30 minutes until the rice has absorbed most of the liquid in the pot.
- Add the chicken and sausage back into the pan, as well as the artichoke hearts and peas. Stir well and cook for 5 more minutes, or until heated through. Serve warm with chopped parsley.
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