Ingredients
– 500 g chicken thighs, diced
– 100 g chorizo, sliced
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 bell pepper, chopped
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 400 ml chicken broth
– 1 cup long-grain rice
– Salt and pepper to taste
Method
1. Heat a large pot over medium heat. Add the chorizo and cook until it starts to brown. Remove it and set aside.
2. In the same pot, add the chicken. Cook until browned, then add onion, garlic, and bell pepper. Stir and cook for 5 minutes.
3. Sprinkle smoked paprika and oregano over the mixture. Pour in the chicken broth and bring to a boil.
4. Add the rice, cooked chorizo, and season with salt and pepper. Stir everything together, reduce heat, and cover the pot.
5. Cook for 20 minutes or until rice is tender and has absorbed the liquid. Fluff with a fork before serving.
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