Recipe - Que Rico Arroz

Que Rico Arroz
Total Time:1 hr 15 min
Prep. Time:30 min
Cook Time:45 min
Servings:6
Level:Easy
Ingredients
1 lbs. boneless skinless chicken thighs, cut into 2” pieces
½ lbs. small raw shrimp, peeled and deveined
½ lbs. fresh ground chorizo
1 cup long grain rice
2 cup sweet onion, chopped
2 cup cherry tomatoes, cut in half
1 cup Anaheim pepper, seeded and chopped
1 cup red pepper, seeded and chopped
2 tbsp. garlic, chopped
1 tbsp. fresh thyme, chopped
2 tbsp. capers, drained
2 tsp. tomato paste
½ cup white wine
1 ½ cup low sodium chicken broth
2 tbsp. extra virgin olive oil
½ tsp. saffron threads
3 tbsp. kosher salt
1 tbsp. course black pepper
½ cup flat leaf parsley, chopped
1 lemon cut into wedeges
your favorite tortillas
Directions

Place a large sauté pan over medium heat. Add chorizo to pan and brown about 4 minutes, remove with slotted spoon and set aside.
Add 1 tbsp. olive oil to same pan. Add chicken with 1 tsp. salt, ¼ tsp. pepper and brown about 4 minutes, remove with slotted spoon and set aside.

Add another tablespoon of olive oil to pan along with onions, ¼ tsp. salt, ¼ tsp. pepper and sauté about 4 minutes. Add tomatoes, Anaheim and red peppers with ½ tsp. salt, ¼ tsp. pepper and sauté about 10 minutes. Add rice, garlic, thyme and white wine to onion pepper mixture and sauté together 2 minutes. Add broth, tomato paste, capers, ½ tsp. salt, and ¼ tsp. pepper to pan and stir to combine with all other ingredients.

Return browned chorizo and chicken to pan, spreading meat out evenly, place a tight lid on pan, turn heat to low and allow to simmer together about 35 minutes until rice is cooked. Remove heat from pan, add small raw shrimp, ½ tsp. salt, ¼ tsp. pepper and parsley to hot rice meat mixture, stir gently to combine, place lid back on and allow to sit another 8-10 minutes until shrimp are pink and cooked.

Serve immediately with lemon wedges and warm tortillas. Enjoy!