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Chicken and "Chorizo"

Submitted by: JustRightMenus


A tasty one-pot meal, but I've changed the recipe a bit. The directions are modified from the original.  1. Chorizo is hard to find.. I'm more likely to have sausage.  2. They say to leave the lid off, which makes no sense to me and always ends (for me) with crunchy rice.


Servings: 6

Categories: chicken, chorizo, leftover chicken, rice, sausage

From the kitchen of:

Chicken and Chorizo, page 59 of flipcook: Chicken (published by Southwater)



3 TB oil

1 onion, chopped

2 celery stalks, chopped (or more... this is a great place to use leftover celery)

1/2 bell pepper, chopped


2 c rice

4 c chicken broth

1 TB tomato paste

2 shakes tabasco


16 oz. cooked chicken

8 oz cooked sausage

3 oz peas (frozen taste better, but canned work well also)

this can also be a good place to toss other leftover bits of veggies (corn is great in this)


Heat the oil in a heavy-based pan big enough to hold everything. How big? Keep in mind you're cooking a bunch of meat, veggies, AND a lot of rice.

Add the rest of group one & cook to soften without coloring (that is, without browning it).

Add group 2, bring to a boil, then cover & simmer 10 minutes *covered*.

Stir in group 3 and let it all get hot together.

Switch off the heat and let stand about 5 minutes before serving.



I've never actually done this, but the original recipe notes that you could add cooked ham, smoked cod or haddock, and fresh shellfish to this dish. Hmm. Sounds tasty, kinda like paella.