Inspired by a paella recipe, this made a really nice weekend evening meal. If I had made it during the week, I might have used a quicker cooking rice. It is intended to be only mildly spicey. For those who like it hot, additional peppers or hot sauce could be added.
Ingredients
1 poblano pepper
1 red bell pepper
1 onion
4 cloves garlic
2 tbs olive oil
1/2 tsp ancho chili powder (or more to taste)
2 chicken thighs
1/2 pound turkey chorizo sausage (or other spicy sausauge)
1 cup brown rice
2 1/2 cups chicken stock
1 pound shrimp (shelled and de-veined)
1 lime (zest and juice)
1/2 cup chopped cilantro
1/2 tsp salt
1/2 tsp black pepper (or to taste)
Suggested garnishes:
Cilantro, chopped scallions, wedges of lemon or lime, garlic bread
Directions:
- Chop into a medium dice the peppers (red and pablano) and onion.
- Mince the four cloves of garlic on a cutting board. Add a pinch of salt for an abrasive. Using the flat side of a knife, make a paste of the garlic and salt. You could also use a garlic press to accomplish the same thing, but then you would have one more thing to wash.
- Add the olive oil to a pot and heat over a medium-high flame until the oil shimmers.
- Add the onions, peppers and garlic and cook 2-3 minutes until the vegetables soften (about 3-4 minutes).
- Add the ancho chili powder and black pepper to the pot and cook for 1 minute.
- In the pot, move the vegetables to the side of the pan so there is space for the chicken. Place the chicken thighs skin side down. Cook covered for 3-5 minutes until the skin begins to brown.
- Remove the casing from the chorizo sausage and cut into bite-sized chunks. Add to the pot.
- Add the rice and chicken stock to the pot and bring to a boil.
- Add the rice and allow to cook for 40-45 minutes, maintaining a slow simmer. (You could substitute a white rice that would cook more rapidly if you choose).
- Remove the chicken from the pot and allow to cool slightly.
- Use a grater or microplane to remove the zest of the lime. Add the zest and the juice of the lime to the rice mixture.
- The desired consistency is loose, almost soupy. Add more stock or water to reach the desired consistency.
- Stir the shrimp into the rice mixture and cover for five minutes.
- While the shrimp is cooking, remove the skin from the chiken thighs. Remove the meat from the bones of the chicken thighs and add to the rice mixture.
- Check seasoning. Add more salt or pepper if desired.
- Add the chopped cilantro.
- Serve in bowls with desired garnish.