Easiest Way to Make Quick Arroz con Pollo y Chorizo
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, How to Make Quick Arroz con Pollo y Chorizo. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Arroz con Pollo y Chorizo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Arroz con Pollo y Chorizo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Arroz con Pollo y Chorizo is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Arroz con Pollo y Chorizo estimated approx 30 minutes.
To begin with this recipe, we must first prepare a few ingredients. You can have Arroz con Pollo y Chorizo using 13 ingredients and 6 steps. Here is how you can achieve that.
This is basically a poor man's paella that gets its colour and flavour from annatto and turmeric rather than saffron. Also no seafood, but what I did have was chorizo and some chicken. So here it is. ¡Buen Provecho! 🇲🇽🇪🇸 #worldonaplate
Ingredients and spices that need to be Make ready to make Arroz con Pollo y Chorizo:
- 1/4 kg boneless chicken thighs, chopped into bite size chunks
- 1/4 kg chorizo, sliced into thin rounds
- 1 medium onion, coarsely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, cut into strips
- 1 1/3 cups rice
- 1 tsp paprika
- 2 cups chicken broth
- 1 cup white wine
- 1 bay leaf
- 1/4 tsp ground annatto
- 1/4 tsp turmeric powder
- To taste, salt and pepper
Steps to make to make Arroz con Pollo y Chorizo
- Heat chicken broth in the microwave for about a minute on high. Add annatto and turmeric powder to chicken broth.
- In a medium skillet, heat olive oil on medium heat. Cook chicken and chorizo slices until browned, about two minutes.
- Add onion, cook until translucent, about 3 minutes. Reduce heat to medium-low. Add garlic, stir fry until fragrant, another minute.
- Add rice, paprika, bay leaf, salt, and pepper. Stir to coat in oil. Pat rice mixture evenly into the bottom of skillet, increase heat to high.
- When rice begins to sizzle pour warm broth mixture and wine. Bring to a boil.
- When broth has come to a boil, arrange bell peppers on top. Reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes.
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