- 2 1/2 lbs chicken, cut into several pieces (you can use chicken thighs or breasts, pre-cut by the supermarket)
- Salt and freshly ground black pepper (to taste)
- 1 tbsp. olive oil
- 1 cup onions, chopped
- 1 1/4 cups green bell peppers, chopped
- 2 chorizo sausages, cut into ⅕-inch rounds
- 1 tsp. garlic, minced
- 1/4 to 1/2 tsp saffron threads (optional)
- 1/4 tsp. cumin
- 1 cup canned plum tomatoes, seeded and cubed
- 1/2 cup dry white wine
- 1 cup rice
- 1 bay leaf, crumbled
- 2 parsley sprigs
- 1 tsp. lemon juice
- 1/4 tsp. red pepper flakes
- 1 cup chicken stock
- Garnish: 3 cooked artichoke hearts, quartered (available frozen, thaw before use), 1/3 cup English peas (available frozen, thaw before use), 1 tbsp. pimento strips
1. Wash and pat dry chicken with paper towels. Season with salt and pepper, and heat a large cast-iron skillet over medium heat. When hot, add the oil and brown chicken for about 4 minutes on each side. Adding the chicken and oil together keeps the chicken from sticking to the pan. Remove chicken and drain oil, leaving 1–2 teaspoons behind.
2. Return chicken to skillet, and scatter onions, bell pepper, and sausage around chicken. Cook for 1 minute before stirring in garlic, saffron, and cumin, and cook for 3 minutes. Stir in tomatoes and wine. Add rice, bay leaf, and parsley. Sprinkle with lemon juice and pepper flakes. Pour stock over all, making sure rice is covered with broth and tasting for additional seasonings.
3. Cover and simmer for 20 minutes, or until rice has absorbed all the liquid. Garnish with artichokes, peas, and pimiento, return cover, and turn heat off. Let chicken sit undisturbed for 2–3 minutes before serving, so it can reabsorb all the juices.
recipe courtesy: Seasonal Florida by Anna Jo Manning