Recipe of Super Quick Homemade Arroz con Pollo y Chorizo

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Step-by-Step Guide to Prepare Any-night-of-the-week Arroz con Pollo y Chorizo. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Arroz con Pollo y Chorizo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Arroz con Pollo y Chorizo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Arroz con Pollo y Chorizo is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Arroz con Pollo y Chorizo estimated approx 30 minutes.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Arroz con Pollo y Chorizo using 13 ingredients and 6 steps. Here is how you can achieve it.

This is basically a poor man's paella that gets its colour and flavour from annatto and turmeric rather than saffron. Also no seafood, but what I did have was chorizo and some chicken. So here it is. ¡Buen Provecho! 🇲🇽🇪🇸 #worldonaplate

Ingredients and spices that need to be Take to make Arroz con Pollo y Chorizo:

1. 1/4 kg boneless chicken thighs, chopped into bite size chunks
2. 1/4 kg chorizo, sliced into thin rounds
3. 1 medium onion, coarsely chopped
4. 3 cloves garlic, minced
5. 1 green bell pepper, cut into strips
6. 1 1/3 cups rice
7. 1 tsp paprika
8. 2 cups chicken broth
9. 1 cup white wine
10. 1 bay leaf
11. 1/4 tsp ground annatto
12. 1/4 tsp turmeric powder
13. To taste, salt and pepper

Instructions to make to make Arroz con Pollo y Chorizo

1. Heat chicken broth in the microwave for about a minute on high. Add annatto and turmeric powder to chicken broth.
2. In a medium skillet, heat olive oil on medium heat. Cook chicken and chorizo slices until browned, about two minutes.
3. Add onion, cook until translucent, about 3 minutes. Reduce heat to medium-low. Add garlic, stir fry until fragrant, another minute.
4. Add rice, paprika, bay leaf, salt, and pepper. Stir to coat in oil. Pat rice mixture evenly into the bottom of skillet, increase heat to high.
5. When rice begins to sizzle pour warm broth mixture and wine. Bring to a boil.
6. When broth has come to a boil, arrange bell peppers on top. Reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes.

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