Arroz con Pollo (Chicken and Rice)

1/3 lb. (5.33 ounces) chorizo (spicy Spanish sausage)
6-7 chicken thighs

Seasoning rub for chicken
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/8 teaspoon cayenne pepper

1 1/2 cups chopped onion (approx. one medium onion)
3/4 cup chopped green bell pepper (approx. one small pepper)
3/4 cup chopped red bell pepper (approx. one small pepper)
1 3/4 cups long grain rice
3 cloves minced garlic
2 small bay leaves
1/2 teaspoon dried oregano
1 cup frozen green peas
1/4 cup sliced green olives with pimentos
1 can (14.5 ounce) of diced tomatoes (without any seasonings added)
1 can (14 ounce) of chicken stock
1 avocado

The rice turns out a little bit wet because all the moisture is not needed to cook the rice. I prefer it this way. It is more authentic to have the rice fluffy and drier. If that is how you like it, then you can reduce the liquid by draining the diced tomatoes and not using all of the chicken stock. Try keeping back ¼ cup.

If you don't have a Dutch oven, any heavy duty large covered pot will do. Thin aluminum pots may not cook slow-cooking dishes like this as well. For regular pots, you can cook uncovered for 20 minutes and then cover for 25-30 minutes. This makes the rice more fluffy because it reduces the liquid.

If the chorizo is precooked, dice it into small pieces and set it aside for later. If the chorizo is not cooked, take it out of the casing and brown it in a 6 quart Dutch oven on medium heat. Remove it from the oven and keep it in a small bowl.

Mix the ingredients for the seasoning mix. Rub the seasoning onto both sides of the chicken thighs and brown them in the Dutch oven on medium heat. Brown the thighs that don't fit in the oven in a skillet. Place the browned chicken pieces on a plate.

Take the Dutch oven off the heat and either pour the hot chicken grease out into a safe container or soak it up with a couple of paper towels and throw them into the trash.

Add the onions to the Dutch oven and place it back on the burner on medium heat. If the pot is too dry, add 1 teaspoon of vegetable oil. Cook the onions until they are soft, about 5 minutes. Add the red and green bell pepper. Stir and cook for another 3-4 minutes. Add the uncooked long grain rice. Stir and cook for 1 minute.

Add the cooked chorizo, garlic, bay leaves, oregano, frozen green peas, sliced green olives, canned tomatoes and chicken stock into the Dutch oven and stir. Bring to a simmering boil over medium heat.

Place the chicken thighs in the Dutch oven on top of the rice and vegetable mixture. Cover with the lid and turn the heat down to low. Cook for 50 minutes.

Remove the Dutch oven from the heat. Peel and slice the avocado. Finish each serving of chicken and rice with a slice or two of avocado on top of the rice.

Share your expertise, hobbies, and passions by making your own Squidoo lenses. It's easy and fun. You can even make some money or donate a lens to your favorite charity. Get started here.