Featured Recipe
Spiced Chicken Chorizo Rice
By Kate
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Chicken pieces rubbed in garlic, oregano, and cumin. Chorizo slices sautéed with onion and chipotle peppers. Short-grain rice tossed with smoky paprika, cooked with turkey broth. Covered and rested till flavors settle. A twist with smoked sausage instead of chorizo. Onion swapped for shallots for subtle sweetness. Cooking times adjusted slightly. A one-pot dish combining savory and smoky with a spicy kick. Serves four. No nuts, gluten, eggs, dairy or lactose. Balanced protein and carb content. Flavors mingling but eating straightforward. Rustic, hearty, and bold.
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Prep:
35 min
Cook:
50 min
Total:
Serves:
4 servings
chicken
one-pot
dinner
Spanish-inspired
easy meal
Introduction
Chicken rubbed with garlic, herbs, and toasted cumin seeds. Bright oregano stings a little. Chunks browned in olive oil then set aside, skin crisp. Sausage swapped from spicy chorizo to a smoky smoked sausage. Fat renders, flavorful base on bottom of pot. Shallots adding soft sweetness replacing the sharp onion punch. Dried chipotle peppers chopped small, fiery little bits. Short grain rice, not plain, holding shape, absorbing smoky paprika deep color mixed in. Broth from turkey simmered in house, fresh and savory. Covered and simmered low, liquid soaked in, tissues softened, flavors infused inside each grain. Resting after cook, steam finishes job. Rustic, bold meal. Four plates ready.
Ingredients
About the ingredients
Reducing chicken weight by 20%, garlic lessened for gentler aroma. Oregano fresh or dried – dried crushed works best. Cumin seeds toasted before grinding give nutty tone but here whole. Olive oil quantity cut down slightly, still enough for even frying. Switching chorizo out for smoked sausage brings smoky background without overpowering heat. Shallots bring subtle sweetness over stark onion bite, melding well with chipotle peppers chopped finer for distribution. Short grain rice selected from Spanish or Italian type, medium size hold shape better than long grain. Broth swapped to turkey from chicken; richer, deeper. Paprika smoked flavor dropped moderate to balance smoky sausage. Salt added with care after blending herbs and garlic.
Method
Technique Tips
Start by seasoning chicken thoroughly, rubbing garlic directly into flesh helps aroma bond. Heat oil enough for sharp sizzle but avoid burning. Brown chicken evenly skin side down first, turn for color all over, about 8 minutes total. Remove early to avoid drying out; it cooks more later with rice. Sausage slices browned gently, released spice and fat into pan. Shallots and chipotle peppers added to soften slowly; chipotle brings smokiness and heat lingering. Rice stirred with paprika to coat, very important for aroma and coloring. Return chicken, add warm broth to prevent shocking rice. Bring to boil then immediately cover, low simmer essential; no peeking to keep steam trapped. Rest covered after cooking allows moisture to redistribute and rice to final tender state. Serve warm, maybe alongside salad or squeeze of fresh citrus.
Chef's Notes
- 💡 Season the chicken well. Rub garlic into every piece. Let it sit. It helps flavor spread during cooking. Oregano, cumin – important herbs. Balance salty with spices.
- 💡 Use a heavy pot. Heat oil enough. You'll want sizzle but avoid burning. Brown chicken skin down first. Get that golden color all around. Remove early.
- 💡 Sausage adds depth. Smoke flavor will infuse. Slice thin. Let it cook slowly, release all its spice into fat. Don’t rush this step. It's crucial.
- 💡 Shallots bring a nice sweetness. Chunky cuts soften without losing too much shape. Chipotle peppers bring heat. Chop small for even distribution. Mix with shallots carefully.
- 💡 Paprika gives that signature smoky color. Stir it into rice thoroughly. Want grains coated well. Introduce broth warm to not shock rice. Cover right after boiling.
Kitchen Wisdom
How to choose chicken?
Bone-in, skin-on is preferred. More flavor. Cook faster. Cut pieces if large, even size helps.
Can I use other sausages?
Yes, but flavor changes. Bratwurst or kielbasa work. Just adjust spices. Smoked adds depth.
What if rice is undercooked?
Add warm broth slowly. Cover and simmer. Check often. Not too much liquid. Monitor carefully.
How to store leftovers?
Store in airtight container. Fridge safe for three days. Reheat gently. Avoid drying out. Add a bit of broth if needed.
