Chicken Rice

Arroz de Frango - Portuguese paella-style chicken and rice dish

 

Ingredients:

500 g boneless chicken thighs

100 g chorizo sausage (whole chorizo, not sliced)

1 medium onion

2-3 cloves of garlic

1 red or green bell pepper

400 g crushed tomatoes

2 tbsp tomato paste

4 dl risotto rice (Alternatively, carolino rice)

100 g frozen peas

1 tbsp paprika powder

1 L chicken broth

1 dl white wine (optional)

Salt

Pepper

Parsley

 

Instructions:

1. Cut the chicken thighs into four pieces and brown them in plenty of olive oil in a hot pan. (They don't need to be cooked through at this stage.) Set the chicken aside.

2. Slice the chorizo thinly and fry the slices in the same pan used for the chicken.

3. Add the onion to the chorizo and sauté over medium heat for about 5 minutes until the onion softens.

4. Add the thinly sliced garlic, diced bell pepper, and crushed tomatoes to the pan and sauté for 30 seconds.

5. Add the rice to the pan and sauté for about 30 seconds.

6. At this point, add the white wine if using and let it absorb into the rice. Otherwise, add the paprika powder and gradually add chicken broth until the rice is cooked. (Similar to making risotto).

7. Finally, add the frozen peas and season with salt and pepper to taste. Also, add the chopped parsley at the end.

8. Serve the dish with a lemon wedge and OILI olive oil.