Arroz con Pollo

 

      This is another of Patti Jinich's Mexican recipes for sautéed chicken with chorizo and rice.  My variation of this recipe uses chicken drumsticks and orzo instead of rice.  This is due to my wife's inability to easily digest rice.  Orzo also provides a creamier texture.  

1 1/2 cup orzo cooked

4 bone-in skin-on chicken thighs

4 chicken drumsticks

Olive oil

6 oz bulk Chorizo sausage no casings

1 large green bell pepper cored, chopped

1 medium red onion peeled, chopped

2 garlic cloves peeled, crushed

1 large ripe tomato chopped

1 cup peas

3 tbsp tomato paste

3 cups chicken broth

For Spice Rub

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

1/2 tsp cayenne pepper more or less to your liking (optional)

      Cook orzo to directions and drain.    

      Make the spice rub. In a small bowl, mix the spices, salt and pepper.  Season the chicken.  Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath.

      Brown the chicken on both sides in a large deep skillet with a cover, heat 1 tablespoon extra-virgin olive oil over medium-high heat until shimmering but not smoking.  Carefully add the chicken and brown deeply on both sides.  Remove the chicken and set it aside on a plate for now.

      In the same pan, add the chorizo.  Cook for 10 minutes, stirring regularly until the chorizo has nicely browned.  Add the green peppers, onions, and garlic.  Cook over medium heat, stirring regularly, for 5 minutes.

      Now add the chopped tomatoes, tomato paste, peas, and chicken broth.  Add the browned chicken back to the pan.  Raise the heat to bring the liquid to a boil, then lower to medium and cover.  Cook for about 15 to 20 minutes.

      Add the orzo and cook with the chicken.  Uncover the pan and remove the chicken briefly (set on a dish near the stove for now).   Cook uncovered over high heat for 1 to 2 minutes.  Add the chicken back on top of the orzo.  Turn the heat to low, cover the pan again and cook the orzo and chicken together for another 20 minutes or until cooked.

      Let the meal rest in the pan.  Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes.  Serve hot.  This is absolutely delicious.   

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