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Spanish Chicken and Rice with Chorizo

12 skinless chicken thighs
1-tsp salt
1-tbsp vegetable oil
8oz- chorizo sausage, cut into 1-inch pieces
1-onion, chopped
3-cloves garlic, minced
-tsp pepper
-tsp turmeric
1-28oz can diced tomatoes, drained
2-cups chicken stock
2-cups parboiled rice
1-sweet yellow pepper, chopped
1-cup frozen peas
2-tbsp chopped fresh parsley

Sprinkle chicken with -tsp of the salt
In a large skillet, heat oil over medium-high heat
Brown the chicken and transfer to slow cooker
Add chorizo, onion, garlic, pepper, turmeric and remaining salt to skillet
Fry over medium heat, stirring occasionally until onion is soft, about 4 minutes
Scrape into slow cooker
Stir into slow cooker the tomatoes, chicken stock, and rice
Cover and cook on low for 5-6 hours until rice is tender and chicken juices run clear
With a fork, stir in chopped yellow pepper, peas and parsley
Cover and cook another 20 minutes or until pepper is tender

Makes 6-8 servings