MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan Fried Chicken & Chorizo Rice
 Categories: Poultry, Rice, Pork, Herbs, Vegetables
      Yield: 4 Servings
 
    1/4 c  Extra-virgin olive oil
      1 md Onion; chopped
      2 cl Garlic; minced
  1 1/2 lg Thighs (4); skinned, boned
           Salt & fresh ground pepper
  1 1/2 c  Dried chorizo (7 oz); sliced
      3 tb Tomato paste
      2 c  Converted rice
      3 ts Capers; packed in brine
  3 1/2 c  Chicken broth
      1 c  Frozen peas
           Lemon wedges; for serving
 
  Heat the olive oil in a large heavy skillet or pot over high heat.
  Add the onion and garlic and cook, stirring, until the onion is
  translucent, about 3 minutes. Season the chicken with 1/4 ts salt
  and 1/4 ts pepper. Add to the skillet along with the chorizo; cook,
  turning occasionally, until the chicken starts to brown, about
  3 minutes.
  
  Move the chicken and chorizo to one side of the pan and stir in the
  tomato paste, rice and capers. Add the broth and bring to a boil.
  Cook, stirring occasionally, about 8 minutes. Stir in the peas,
  reduce the heat to medium low, cover and cook until the rice is
  tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the
  rice with a fork, stirring to combine all the ingredients.
  
  Serve with lemon wedges.
  
  Recipe courtesy Food Network Magazine
  
  Uncle Dirty Dave's Archives
 
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