Sunday, 28 November 2010

ARROZ CON POLLO Y CHORIZO


A lot of countries have their rice-and-something recipes. Of course, everyone knows the Spanish paella which is rice, a variety of seafood, and mixed meats. The Jamaicans have their simple rice and peas (which is actually beans) and we Filipinos have the Filipinized version of the Arroz Valenciana and the bringhe, both of which have chicken among other things. It usually has a long list of ingredients and is reserved for special occasions. 



This dish has the key components that most people like: chicken and rice. Better yet, it is a one dish meal and it is quick and easy to cook. Sounds perfect right? But it gets better. There are only a few ingredients which includes chorizo and olives. I used ordinary Milagrosa rice but you can also use whatever rice you normally use, such as Thai jasmine or long grain. The rice absorbs all the flavours of the ingredients resulting in the best shortcut meal ever. 



Ingredients:

6-8 chicken thighs
2 1/2 tsps. salt
6 pieces of small or 3 medium chorizo (about 100gms.), sliced
3 cloves of garlic, crushed
1 medium onion, sliced
1/4 cup of sundried tomatoes, sliced (I used the ones in oil; dried ones may be used)
12 pimiento stuffed olives
2 c. uncooked rice (I used Thai Jasmine rice)
2 1/2 c. chicken stock or water
1/4 c. dry sherry
1 tbsp. paprika
2 tsps. sugar
ground black pepper to taste
2 tbsps. olive oil

Method:

Pre-heat the oven to 300° F/150° C. 

Season the chicken thighs with the salt. 

Heat up a paella pan or ordinary frying pan and drizzle the 2 tbsps. of olive oil. Fry the chicken thighs on medium high heat until browned. 

Add the chorizo slices and stir fry until the oil turns red. Add the garlic, onions and sun dried tomatoes and fry until the onions are translucent. Add the rest of the ingredients (including the browned chicken), stir very well and bring to a boil. Simmer for two minutes. Check the seasonings. 

The dish can continue to cook in the paella pan or if a frying pan was used, may be transferred to an oven proof dish. Arrange the chicken on top of the rice, scraping off the grains of rice from the surface of the chicken and cover with foil. 

Bake in the oven for 30 minutes, stirring the rice after at half time (move the chicken aside before stirring, and arrange them on top of the rice again) and re-cover with foil. When its done, take out of the oven, keeping the foil lid on, and let rest for 10 minutes. It is then ready to enjoy

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12 comments:

  1. I've made something similar but without chorizo. Maybe chorizo brings extra flavour to the dish. Looks great.

    http://spoon-and-chopsticks.blogspot.com/

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  2. This sounds like an absolutely delicious and flavorful dish! I love the combination of the chicken and chorizo!

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  3. I love the combination of any meat and rice... And this combination sounds lovely...

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  4. This looks and sounds wonderful. The addition of sun dried tomatoes and pimento stuffed olives to this dish is what got my attention. I will definitely try this soon.

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  5. Hi, first time here:) All of your dishes look and sound delicious. Your Arroz con Pollo is really making me hungry. I am loving and really craving a big serving. Thanks for sharing.

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  6. This puts in the CHIC in chicken! I am sure it will taste as nice as it looks.

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  7. Love Arroz con Pollo and of course chorizo--such a heart and warming meal.

    Thanks for stopping by my blog too.

    Aloha,

    Deb

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  8. Wow these pictures are wonderful and love the sun dried tomotoes and chorizo! yum!

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  9. LOVE this recipe. Just made it tonight for the 2nd time, and was reminded of how incredibly easy it is, especially considering how delicious. I've tried lots of chicken-and-rice dishes, and this one is my (and my husband's) absolute favorite. I have one question for you, however: how much chorizo do you use? I buy mine in a very long, thin sausage form, and I'm not sure what you have in mind when you say "pieces" of "small" or "medium". How many centimeters/inches? Or ounces/pounds? I've just been sort of eyeballing it. Anyway, thanks for the wonderful recipe that I'll probably make hundreds more times in the years to come!

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  10. I'm glad you like this recipe. This is the sort of recipe I like: quick, easy yet tasty. About 100 gms. of chorizo would be enough but I'd say put as little or as much as you want. I am guessing you've done a good job eyeballing it.

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  11. I did this recipe twice going for my third, it os the best! The combination of the chirizo, olives and chicken is wonderful

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  12. Your recipe is slightly different to mine, but I love the idea of adding sundried toms. Maybe I'll try your recipe next time, thanks.

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