I first found this recipe in my favorite weekly magazine, The Week. It had the best subtitle for any recipe I think I’ve ever seen. “Brown Rice – Not just for hippies anymore!”, it proclaimed. This was about 15 years ago and before brown rice was ubiquitous. The recipe is a great take on Arroz con Pollo and the rice gives a nuttiness to the whole dish that goes so perfectly with the smokiness of the chorizo and the sweetness of the red peppers. I’m a big lover of one pot meals not just for their convenience but for the way all the flavors meld after being cooked together.
Arroz con Pollo y Chorizo
3 red peppers
2 tablespoons extra virgin olive oil
6 bone-in, skin-on chicken thighs
3 chorizo links (about 3/4lb), sliced
1 onion, halved lengthwise and thinly sliced
3 cloves of garlic, thinly sliced
1 tablespoon of dried oregano
1 teaspoon of red pepper flakes
1 1/2 cups of brown rice
1/2 cup of white wine
3 cups of chicken broth
Chopped fresh parsley for serving
1. Cut peppers in half lengthwise, remove seeds and lay flat (skin side up) on a foil lined baking tray.
2. Broil until skin is completely charred, then set aside to cool. Once cooled, remove charred skin and slice into strips.
3. Preheat oven to 400 °F.
4. In a large dutch oven, heat oil on medium high.
5. Season the chicken thighs and add skin side down. Leave them unturned for 10-12 minutes until the skin is brown and crispy. If they do not all fit, you can cook them in batches. Remove the chicken to a plate.
6. Next add the chorizo and cook until browned all over, stirring frequently; about 5 minutes. Remove to the plate with the chicken using a slotted spoon.
7. Add the onion, garlic, oregano and red pepper flakes to the oil and fry until slightly browned; about 8 minutes.
8. Add the brown rice to the onion mixture and coat well with the oil. Fry for about 2 minutes until the rice is glossy.
9. Add the wine and bring to a boil and scrape the bottom of the pan to release all the yummy juices from the meat. Cook for about 1 minute until the wine has almost evaporated.
10. Add back the chicken (skin side up), chorizo and roasted pepper strips and then pour over the broth.
11. Bring to a simmer, cover and bake in the oven for about 1 hour and 15 minutes. Check after 40 minutes to make sure that all the liquid hasn’t evaporated. You can add a bit more water if needed. It’s ready when the rice is cooked through.
12. Sprinkle with parsley and serve straight from the pot.