Recipe Detail

Chicken Brown Rice and Chorizo

2 1/2 lbs boneless chicken thighs with the skin on

Hain Pure Foods Sea Salt and freshly ground black pepper to taste

2 Tbsp Spectrum Organics Spanish Olive Oil

3/4 lb dried gluten free chorizo sausage, cut into 1-inch thick slices

2 Tbsp roughly chopped fresh oregano

1/2 tsp crushed red pepper

4 garlic cloves, minced

1 c onion, diced

1 1/2 c brown long grain rice, rinsed

1/2 c white wine

3 roasted red peppers, peeled, seeded and sliced into thick strips.

3 c Imagine chicken cooking stock

1/4 c Arrowhead Mills White Rice Flour or Brown Rice Flour

1 c frozen peas

Preheat oven 400°F.

Add rice flour to medium bowl and season lightly with salt and pepper, dredge the chicken in the seasoning.

Heat the olive oil in large skillet or Dutch oven over medium high heat. Working in batches, add chicken skin side down and cook until deep golden for about 8 mins. Transfer chicken to a plate and set aside. (Pour off accumulated fats and juices). Add the chorizo and cook stirring for about 5 minutes, using a slotted spoon transfer to a plate, set aside. Add oregano, red pepper, garlic, onion and bay leaf to remaining chorizo fat in the Dutch oven and cook stirring occasionally until onion has browned and translucent about 8 minutes Add rice and stir frequently about 2 minutes, add the wine, bring to boil. Stirring often, cook until wine has reduced by ½ about 1-2 mins.

Nestle the chicken, peppers and chorizo into the rice mixture, pour over broth and season to taste with salt and pepper. Cover Dutch oven and bring to a boil over high heat.

Transfer to oven and bake for 1 hour or until cooked through. Remove from oven, gently stir in peas and let sit for 10 mins, covered.

Recipe Detail

Chicken Brown Rice and Chorizo

Search Recipes

Products

Meal Type