Tuga Pops − Monday, June 26, 2017, 9 Years ago in Chicken Recipes

4 out of 5 with 5 ratings

Chicken and Rice with Chouriço Recipe

Name: Chicken and Rice with Chouriço Recipe
Total time: 1 h 55 min
Yield: 4 Servings
Cuisine: Portuguese
Ingredients: 2 tablespoons of extra-virgin olive oil; 4 links of fresh chouriço; 4 whole chicken legs; Salt and freshly ground pepper; 2 garlic cloves, minced; 1 medium red onion, coarsely chopped; 1 red bell pepper, coarsely chopped; 1/2 teaspoon of ground turmeric; 1/4 cup of dry white wine; One 28-ounce can of whole tomatoes, drained and chopped; 6 cups of chicken stock; 1 1/2 cups of long-grain rice; 1 cup of frozen peas, thawed; 3 scallions, coarsely chopped; 2 tablespoons of chopped coriander; 1 piri piri or jalapeá±o pepper, seeded and minced

Savor our Chicken and Rice with Chouriço recipe, blending tender chicken, savory chouriço, and aromatic spices for a soul-warming meal!

1 h 55 min 4 servings Easy Prep time n/a Cooking Time n/a

Chicken Recipes

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You will love this Chicken and Rice with Chouriço Recipe

Dive into the heart of comfort food with our Chicken and Rice with Chouriço recipe! This vibrant dish combines succulent chicken legs with flavorful chouriço, simmered to perfection alongside rich tomatoes and aromatic spices. The creamy rice absorbs all the delicious juices, creating a satisfying one-pot meal that's perfect for family gatherings or cozy nights in. Simple, bold, and utterly delicious—let's get cooking!

Ingredients

2 tablespoons of extra-virgin olive oil4 links of fresh chouriço4 whole chicken legsSalt and freshly ground pepper2 garlic cloves, minced1 medium red onion, coarsely chopped1 red bell pepper, coarsely chopped1/2 teaspoon of ground turmeric1/4 cup of dry white wineOne 28-ounce can of whole tomatoes, drained and chopped6 cups of chicken stock1 1/2 cups of long-grain rice1 cup of frozen peas, thawed3 scallions, coarsely chopped2 tablespoons of chopped coriander1 piri piri or jalapeá±o pepper, seeded and minced

Equipment:

Enameled cast-iron casseroleMedium saucepanMeasuring cupsMeasuring spoonsCutting boardKnifeWooden spoonServing spoonPlate

With all your ingredients and equipment gathered, you are ready to get started!

Directions

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In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the chouriço, cover and cook over moderate heat, turning once, until richly browned and just cooked through, 10 minutes; transfer to a plate. Season the chicken legs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat until browned, 5 minutes per side. Transfer the chicken to the plate with the chouriço.
Pour off all but 2 tablespoons of fat from the casserole. Add the garlic, onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the turmeric and cook, stirring, until fragrant, 30 seconds. Add the wine and boil over high heat until almost evaporated, 3 minutes. Add the chopped tomatoes and chicken stock and bring to a boil. Return the chouriço and chicken to the casserole along with any accumulated juices. Simmer over low heat until the chicken is cooked through, about 45 minutes.
In a medium saucepan, heat the remaining 1 tablespoon of olive oil. Add the rice and cook over moderate heat, stirring, until coated with oil. Stir in 5 cups of the chicken cooking liquid into the rice. Cover partially and cook over moderately low heat, stirring often, until the rice is just tender and has absorbed most of the cooking liquid, about 25 minutes. Stir in the peas, scallions, coriander and piri piri or jalapeá±o and warm over low heat. Season with salt and pepper.
Cut each chouriço link into 3 pieces and return them to the casserole. Gently reheat the chicken and chouriço. Spoon the rice onto large plates and top with the chouriço pieces and chicken. Spoon some of the remaining cooking liquid on top and serve.
Enjoy!

Recipe Tips

•

When browning the chicken legs and chouriço, ensure that the oil is hot enough to prevent sticking. You should hear a sizzle when the meat touches the pan; otherwise, it may steam rather than sear, resulting in less flavor and texture.

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To avoid mushy rice, add the rice to the pot only after the chicken and vegetables have been sautéed and the liquid has reached a gentle simmer. Additionally, stick to the recommended amount of chicken stock and avoid stirring too much once the rice is added, as this can release starch and lead to a gummy texture.

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If you want to enhance the dish's flavor, consider marinating the chicken legs for a few hours in a mixture of olive oil, garlic, salt, and pepper before cooking. This not only infuses the meat with flavor but also helps tenderize it, leading to a juicier result.

Adapted from a Recipe by: foodandwine.com

Frequently Asked Questions

Can I substitute chouriço with another type of sausage?

Yes, you can substitute chouriço with other types of sausage such as Andouille, kielbasa, or even Italian sausage. Just keep in mind that the flavor profile will change slightly, so choose a sausage that complements the dish's seasoning.

How should I store leftovers of Chicken and Rice with Chouriço?

Store any leftover Chicken and Rice with Chouriço in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. When reheating, make sure to heat it thoroughly until it reaches an internal temperature of 165°F.

What can I do if my rice turns out mushy?

If your rice turns out mushy, it may have been overcooked or there was too much liquid. To fix mushy rice, you can try spreading it out on a baking sheet and placing it in a warm oven (around 200°F) for a few minutes to help it dry out a bit. Alternatively, you can stir it gently into other ingredients to absorb some moisture.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light and crisp wine offers a refreshing acidity that complements the richness of the chouriço and chicken.

General: Sauvignon Blanc - Its bright citrus notes and zesty character pair well with the spices and overall flavor profile of the dish.

Beer

Portuguese: Super Bock - This popular lager has a balanced flavor that enhances the savory elements of the chicken and chouriço.

General: Pale Ale - The hoppy bitterness and citrus notes of a pale ale can contrast nicely with the richness of the dish.

Other Beverages

Chai Tea: The warm spices in chai tea can complement the turmeric and other seasonings in the dish beautifully.

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