Monday, December 2, 2013
Red Pepper Chorizo Chicken
No Thanksgiving turkey here, but with the plunge in temperatures, something comforting on the menu is always welcome.
This is an easy recipe that hits all the targets for comfort food.
2 tbsp olive oil
1 medium onion chopped
3 cloves garlic chopped
2 med red peppers sliced or chopped
Salt and pepper
2 Chicken thigh/legs
1 cup dry white wine
Chicken stock to cover
1/2 to 3/4 cups rice
Heat the oil and brown the chicken pieces in a deep pot. I usually separate the legs from the thighs so they´re easier to turn. Remove chicken and sautee the garlic and onion salt and pepper, later adding the red pepper, thyme and cooking until just soft. Deglaze with white wine, or just the chicken stock, scraping the bottom of the pan for the brown bits. Add the chicken back into the pan making sure there´s enough liquid to just cover, and bring to the boil. Immediately reduce to a simmer. Simmer for 30 minutes. Add the chorizos. Simmer 1 hour. Half an hour before serving add the rice, less for more broth, more for a more substantial dish.
Simmering times are approximate, they can certainly be extended. I also play around with the spices, depending on what I have on hand. We think this gets better the next day.