Ingredients
Units
Scale
- 3 tablespoon olive oil
- 4 garlic cloves, minced
- 4 large chicken breasts, cut into 2" pieces
- 3 chorizo sausages, without skin
- 1 1/2 large onions, diced
- 2 bell peppers, diced
- 1/2 cup wine (red or white)
- 3 roma tomatoes, minced
- 1 teaspoon cumin powder
- Pinch of red pepper flakes
- 1 teaspoon ground turmeric
- 2 teaspoons dried oregano
- 1 1/2 teaspoons paprika
- Salt
- 2 Turkish bay leaves or 1 California
- 2 cups wild rice mix, rinced
- 4 cups chicken stock
Instructions
- Pour olive oil into a heavy-bottom pot set over medium heat. Add the minced garlic and cook for 1 minute. Add one layer of chicken and cook until browned on each side. You may need to do two batches to get all of the chicken. When the chicken is browned, remove from the pot and set aside.
- Once all of the chicken is removed, lower the heat to medium-low and add the chorizo. Cook until browned and some fat is rendered. Add the onions and more garlic (if wanted). Cook for a few minutes before adding the bell peppers. Cook for about 5 minutes, until the peppers are softening. At this point, have a sturdy wooden spatula ready, pour the wine into the hot pot and scrape any stuck food off of the bottom and sides. It should come off fairly easily, but work quickly.
- Add the tomatoes, and all spices (including bay leaf). Mix thoroughly and cook for a minute before adding the rice. Mix the rice into the vegetable mixture, then smooth the top and carefully layer the browned chicken on top. Pour in enough chicken stock to cover the chicken. Lower the heat to LOW and cover the pot. Let simmer for 45 minutes to an hour, adding more stock as needed, until rice is done. Salt as needed, and serve!