Chicken and Chorizo Rice

Wow, it’s been a while since I posted. Sorry about that. We just haven’t been really motivated to cook lately, for some reason.

We went to Barcelona a few weeks ago, and Paul and I split this really awesome arroz con pollo dish that they have there. It’s a lot different than our usual recipe (more saucy, more Spanish rather than Latin American flavors), but it was so good that we wanted to reproduce it here at home. While not an exact replica, this one comes close.

Rice with Chicken and Chorizo

Chicken and Chorizo Rice
recipe courtesy Rouxbe

Step 1: Preparing the Mise en Place

* 2 ribs celery
* 2 large Onions
* 5 garlic cloves
* 1 can whole tomatoes with juice (28 oz)
* 2 cups tomato juice / chicken stock
* 3 single chicken breasts
* 3 links fresh Spanish chorizos
* 2 tsp saffron threads
* 2 tsp dried oregano
* 1/4 tsp chili flakes
* 1 tbsp Spanish paprika
* 2 tsp Kosher salt – can substitute with 1 tsp table salt
* 1 tsp freshly ground pepper

Preheat your oven to 200° degrees Fahrenheit. Finely dice the celery and onions. Drain and roughly chop the tomatoes, reserving the juice. Measure the juice and top it up with chicken stock to equal 2 cups. Cube the chicken and slice the chorizo into bite-size pieces. Before you start cooking, peel the garlic and measure out the saffron, oregano, chili flakes, paprika, salt and pepper.

Step 2: Cooking and Serving the Dish

* 3 tbsp olive oil
* 1 cup medium-grain rice
* 2 tsp Kosher salt – can substitute with 1 tsp table salt
* 1 cup frozen peas
* 1/2 cup white wine

To cook the paella, preheat a heavy-bottomed pot over high heat, and add the oil. When the oil just begins to smoke, add the chorizo and cook for a few minutes. Stir and then add the chicken. Let the chicken cook for a few minutes, without stirring; then turn it over to cook the other side. Add a bit of pepper and salt then check the chicken. It shouldn’t be cooked all the way through. Transfer to a casserole dish and keep warm while you finish the dish.

With the heat still on high, cook the onions and celery until translucent. Crush the garlic and sauté for about 30 seconds; then add the rice and sauté quickly, followed by the saffron, paprika, oregano and chili flakes. Deglaze with the white wine, making sure to scrape any bits off the bottom. Once the liquid has evaporated, add the tomato juice, along with the tomatoes, and stir everything together. Turn the heat to low, cover, and let simmer for 15 minutes…without peeking.

After 15 minutes, add the frozen peas and the warm chicken and chorizo. Don’t stir. Re-cover and let cook for another 10 minutes. To finish, fold everything together and turn off the heat. Let sit for an additional 10 minutes before serving.

6 thoughts on “Chicken and Chorizo Rice

  1. Paul Ferrara

    To Ben: Yes, Barcelona is a local restaurant. It’s just south of German Village.

    To ?: You can find chorizo and any of the Mexican food stores. They’re all over these days.


  2. Simon

    Mexican Chorizo is not the same …not remotely the same…as Spanish Chorizo. And I don't know where to find the Spanish version either.

  3. columbusfoodie Post author

    I think I've seen the Spanish version at the North Market – either at Best of the Wurst or Curds and Whey. And you may also want to try the specialty shops like Hills Market, Market District, Huffman's, Weiland's, etc.

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