Yellow Rice and Chicken
Servings 6 people
Ingredients
- 4 chicken thighs and 2 chicken breasts
- Adobo seasoning
- 2 inch links of dried chorizo sausage sliced ¼ thick
- 3 tablespoons olive oil
- 1 medium yellow onion chopped
- 1 red bell pepper chopped
- 2 cloves large garlic minced
- 3 cups Valencia short grain rice
- 1 teaspoon salt
- ½ cup frozen peas
- 3 cups beer any light unflavored beer will do
- 3 cups chicken broth
- 2 in packets of Sazon Goya seasoning found the ethnic section seasonings
Instructions
- Chop your onions, red bell pepper, and garlic and set aside. Remove casing and slice your chorizo into ¼ slices and set aside as well.
- Season chicken pieces liberally with adobo seasoning and black pepper.
- Heat olive oil on high in large pot. Once hot, add in your chicken pieces and sear on each side. (About 2 minutes per side) Don't worry about cooking through.
- Once seared, remove chicken from pan and set aside on a plate.
- In the same pot and oil, add in your onion, pepper, and and chorizo. Sauté until translucent.
- Add in garlic and sauté for an additional 2 minutes.
- Add your dry rice to the pot and cook for 2 more minutes.
- Pour in your chicken stock, beer, salt, and saxon packets.
- Add your chicken back to the pot including any juices.
- Bring to a full rolling boil for 2 minutes.
- Reduce heat to low and cover pot with foil and then the lid and simmer for 25 minutes.
- After the 25 minutes, add in the peas, cover again and cook for 5 minutes.
- Enjoy!