In a large mixing bowl combine all the CHORIZO ingredients until mixed well. Cover and set aside.
Pat the chicken thighs dry with a paper towel then season generously all over with salt & pepper.
Heat the oil in a dutch oven over medium-high heat. When the oil is hot add the chicken skin-side down in the pot and cook until the skin is well browned, about 4 minutes. Transfer the chicken to a plate and set aside.
Keep the pot over medium-high heat and add the chorizo sausage. Cook, occasionally breaking up the sausage with a spatula, until browned, about 4 minutes.
Add the onion, bell pepper, tomatoes, and garlic to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 4 minutes.
Add the water to the pot and use a wooden spoon to scrape the bottom of the pot to release any stuck on bits. Return the chicken to the pot and bring to a boil.
Cover the pot with a lid and reduce the heat to medium-low. Simmer over medium-low for about 20 minutes.
Stir the rice, turmeric, and 1/2 tsp salt into the pot and bring to a boil over medium-high heat.
When it begins to boil reduce the heat to medium-low. Simmer while uncovered, stirring often, until the rice has absorbed most of the liquid, about 25 minutes.
Transfer the chicken thighs to a plate. Use two forks to shred the chicken discarding the skin and bones.
Stir the shredded chicken back into the pot and cook, stirring often, until all the liquid is absorbed, about 5 more minutes. Taste and season with additional salt & pepper if necessary.
23 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment