In it's original form, the directions for this recipe were a complete failure. What I'm posting here is the revised version that actually allows the rice to cook. The original recipe called for putting the whole thing in the oven; after more than an hour, the rice was still completely hard.
1 Tbsp olive oil
4 medium boneless skinless chicken breasts, cut into cubes
Salt and pepper
16 oz sausage (chorizo or kielbasa) cut into half-moon slices
1 small onion, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, chopped
2 cups medium-grain rice
1/2 tsp cumin
1/2 tsp salt
1 cup seeded and chopped tomato OR 1 can diced tomato, drained
4 cups chicken stock OR two cans chicken broth
1/2 cup frozen peas, opt.
In a large skillet, heat the oil over medium high heat. Season the chicken with salt and pepper. Add chicken, sausage, onion, pepper and garlic to skillet. Cook 5-6 minutes until vegetables are softened and chicken is almost cooked through. Add the rice, cumin, and salt. Stir to coat rice. Pour chicken broth over top and add tomatoes. Stir gently. Cover and simmer for 20-30 minutes until rice is cooked. Add peas and simmer for 10 minutes until liquid is absorbed.
Thoughts and Tips:
Kielbasa is a little milder than chorizo; either works fine in this recipe.
This was delicious! My husband said he would like it just as well without the chicken. The blend of flavors was excellent.
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