Guest Blog Written By: Ashley from The Mutts Kitchen
With a full house of hungry males, I depend a lot on healthy, filling, and one pan/pot meals. No dishwasher=Less Dishes! This dish is one of our many favourite meals. Spicy, garlicky, and a bunch of flavour. Enjoy with a refreshing cucumber, tomato, and onion salad; dressed with olive oil, vinegar, salt and pepper.
ONE PAN CHICKEN AND CHOURICO RICE
By: Ashley
Serves: 4-5
Prep Time: 15 minutes
Total Time: 45 minutes approx.
Ingredients:
1/4 -/+ cup olive oil
4 chicken quarters, halved
1 onion, chopped
1 small red pepper, chopped
4-6 cloves garlic, minced
1 Chourico, chopped
1 roma tomato, chopped
1 1/2 cups long grain white rice, rinsed and strained
3 cups chicken broth, or 1 chicken knorr cube dissolved in 3 cups of warm water
1 1/2 tsp pimenta mouida
6 springs parsley, stems removed and chopped
1 1/2 cups frozen veggies; peas, carrots, corn, beans
Salt, pepper and paprika to season chicken and to taste
Directions:
1. In a deep pan with a fitted lid, heat olive oil on high. Season chicken with salt, pepper and paprika. Fry chicken pieces until browned, turning once. Approximately 5-7 minutes on each side. Remove from pan and set aside.
2. Sauté onion and red pepper until softened. Do not brown. Add garlic and Chourico to pan and fry for 2-3 minutes.
3. Continue stirring, add chopped tomato, pimenta mouida and rice to the pan. When the rice absorbs some olive oil and is heated through, pour chicken broth over top. Return the chicken to the pan, burying the pieces in the sauce. Bring to a boil.
4. Reduce heat to medium-low and simmer for approximately 20 minutes covered.
5. Add parsley, mixed veggies and if needed add 1/4 cup or more of broth.
6. Continue to cook until sauce is absorbed, rice and chicken are cooked.
Let cool for 5 minutes before serving.
Enjoy!
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