This recipe is adapted from American Profile newspaper. It made an excellent meal!
- 6 boneless skinless chicken thighs
- 1 t each: paprika, garlic powder, oregano
- olive oil
- 1/2 lb chorizo, sliced
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1 1/2 cups long grain rice
- 3/4 t turmeric
- 2 1/2 cups chicken broth
- 1 small (14.5 oz) can diced tomatoes
- 3/4 cup frozen peas, thawed
- 1/4 cup pimiento stuffed green olives for garnish, optional
1. Place the chicken in a large bowl and season generously all over with spices.
2. Place a large frying pan over medium-high heat and heat a little oil. Add the chicken pieces in a single layer and saute til well-browned, about 5 minutes per side. Remove chicken and set aside, leaving the juices in the pan.
3. To the same pan, add the chorizo. Cook a couple minutes. Stir in onions and bell pepper. Saute til the veggies begin to soften, about 5 minutes. Stir in rice and turmeric. Add broth, tomatoes and chicken. Cover and simmer over medium-low heat for 20 minutes. Stir in peas; cover and let rest til peas and rice are both tender, about 5 minutes.
2. Place a large frying pan over medium-high heat and heat a little oil. Add the chicken pieces in a single layer and saute til well-browned, about 5 minutes per side. Remove chicken and set aside, leaving the juices in the pan.
3. To the same pan, add the chorizo. Cook a couple minutes. Stir in onions and bell pepper. Saute til the veggies begin to soften, about 5 minutes. Stir in rice and turmeric. Add broth, tomatoes and chicken. Cover and simmer over medium-low heat for 20 minutes. Stir in peas; cover and let rest til peas and rice are both tender, about 5 minutes.
Serve garnished with green olives if using.
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Comments: 37
I hope you are too!
I'm just back from a 2 week holiday on a Greek island. I've now had my fill of souvlaki, dolmades, kleftiko, fish, taramasalata and other goodies, so tonight it's just plain old boring salmon fillets with a watercress sauce, new potatoes and some of the last local asparagus of the season.
Boring salmon? Never!
I love salmon, preferably poached, but we eat it so often it's 'boring'!