Sunday night dinner
Josh had baseball at 430, Jessica had a college event from 6-8 so dinner was going to be late. I also had to make it in advance. Granted we ate late and the dinner wasn't really warm but it was a winner. Easy and delicious. Sorry about the awful picture.
10 chicken thighs (there are 5 of us)
1 lbs. dried chorizo cut into 1" slices
2 tbsp. chopped oregano
1 large yellow onion chopped
1 bay leaf
1 1/2 cups long grain brown rice
1/2 cup white wine
3 roasted red peppers, peeled, seeded and cut into thin strips ( you can get these already prepared at most grocery stores)
3 cups chicken broth
1 cup frozen peas
Heat the oven to 400. Season the thighs with salt and pepper. Cover the bottom of a heavy dutch oven with olive oil ( I use a large Le Cruset pot) and cook the chicken until browned and then put on a separate plate. Should take about 6-8 minutes if not less. Drain the fat and juices from the dutch oven.
Add the chorizo and cook, stirring frequently to prevent burning, until the chorizo is browned. About 5 minutes and with a slotted spoon, take out the chorizo and set aside.
Add in the oregano, red pepper, onion and bay leaf. Stir occasionally until the onion is soft and browned. About 6-8 minutes. Add the rice, stir for about 2 minutes until fully incorporated. Add the wine, bring to a boil and reduce in half. About 2 minutes. Put the chicken and chorizos back into the rice mixture. Add the chicken stock, bring to a boil and cover. Set in the oven for about one half an 15 minutes.
Remove from the oven, stir in the peas, cover and let sit for about 10 minutes and serve.
Delicious. Chorizo is the key.
“Set in the oven for about one half an 15 minutes.”
How long? 45 minutes?
One hour and fifteen minutes