lana-in-fl
Well-known member
When we were in Lisbon we twice ate Duck al Forno which was so delicious, but I couldn't get it right at home (testing with chicken). Recently this turned up in a Saveur email, and it's really good. Make sure you don't use South American chorizo, but the European cooked, dried version. It's available at Publix, Gaspar brand, I think.
Chicken and Brown Rice with Chorizo
2 ½ lb bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper to taste
2 T EV olive oil
¾ lb smoked, dried chorizo, cut into 1” thick slices
2 T roughly chopped fresh oregano
½ t crushed red pepper flakes
4 cloves garlic, crushed
1 large yellow onion, thinly sliced
1 bay leaf
1 ½ cups long-grain brown rice, rinsed
½ cup white wine
3 roasted red peppers, peeled, seeded and cut into thick strips
3 cups chicken broth
1 cup frozen peas
Heat oven to 400 F. Season chicken lightly with salt and pepper. Heat the olive oil in a 4 qt Dutch oven over medium high heat. Working in batches, add the chicken, skin side down, and cook, without turning, until the skin is a deep golden brown – about 8 minutes. Transfer chicken to a plate and set aside. (Pour off and discard any accumulated fat and juices.) Add chorizo and cook, stirring frequently, until lightly browned, about 5 minutes. Using a slotted spoon, transfer chorizo to a plate, leaving the fat behind in the dutch oven. Set chorizo aside.
Add oregano, red pepper, garlic, onion and bay leaf to dutch oven and cook, stirring occasionally, until onion is lightly browned and somewhat soft, about 8 minutes. Add rice and cook, stirring frequently, until surface is glossy, about 2 minutes. Add wine, bring to a boil while stirring often, and reduce by half, about 1 minute. Nestle chicken, chorizo, and peppers into rice mixture. Pour in broth and season liquid to taste with salt and pepper. Cover the dutch oven and bring to a boil over high heat. Transfer to the oven and bake until rice is tender and chicken is cooked through, about 1 hour and 10 minutes.
Remove the dish from oven, uncover, and gently stir in the peas with a fork. Let sit for 10 minutes, covered, to allow the flavors to meld.
SERVES 6
http://www.saveur.com/article/Recipes/Chicken-and-Brown-Rice-with-Chorizo
Chicken and Brown Rice with Chorizo
2 ½ lb bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper to taste
2 T EV olive oil
¾ lb smoked, dried chorizo, cut into 1” thick slices
2 T roughly chopped fresh oregano
½ t crushed red pepper flakes
4 cloves garlic, crushed
1 large yellow onion, thinly sliced
1 bay leaf
1 ½ cups long-grain brown rice, rinsed
½ cup white wine
3 roasted red peppers, peeled, seeded and cut into thick strips
3 cups chicken broth
1 cup frozen peas
Heat oven to 400 F. Season chicken lightly with salt and pepper. Heat the olive oil in a 4 qt Dutch oven over medium high heat. Working in batches, add the chicken, skin side down, and cook, without turning, until the skin is a deep golden brown – about 8 minutes. Transfer chicken to a plate and set aside. (Pour off and discard any accumulated fat and juices.) Add chorizo and cook, stirring frequently, until lightly browned, about 5 minutes. Using a slotted spoon, transfer chorizo to a plate, leaving the fat behind in the dutch oven. Set chorizo aside.
Add oregano, red pepper, garlic, onion and bay leaf to dutch oven and cook, stirring occasionally, until onion is lightly browned and somewhat soft, about 8 minutes. Add rice and cook, stirring frequently, until surface is glossy, about 2 minutes. Add wine, bring to a boil while stirring often, and reduce by half, about 1 minute. Nestle chicken, chorizo, and peppers into rice mixture. Pour in broth and season liquid to taste with salt and pepper. Cover the dutch oven and bring to a boil over high heat. Transfer to the oven and bake until rice is tender and chicken is cooked through, about 1 hour and 10 minutes.
Remove the dish from oven, uncover, and gently stir in the peas with a fork. Let sit for 10 minutes, covered, to allow the flavors to meld.
SERVES 6
http://www.saveur.com/article/Recipes/Chicken-and-Brown-Rice-with-Chorizo