Chorizo and Chicken
Chorizo and Chicken

Fortuna's Sausage & Italian Market Recipes

Chorizo & Chicken


    • 1 1/2 cup medium grain rice, washed
    • 4 bone-in, skin-on chicken thighs
    • 4 skin-on chicken drumsticks
    • Olive oil
    • 1 stick Fortuna's Chorizo
    • 1 large green bell pepper, cored, chopped
    • 1 medium red onion, peeled, chopped
    • 2 garlic cloves, peeled, crushed
    • 1 large ripe tomato, chopped
    • 3 tbsp Mutti tomato paste
    • 3 cups chicken broth


    • 1 tbsp smoked paprika (found in grocery stores or specialty mkts)
    • 1 tsp garlic powder
    • 1 tsp salt
    • 1 tsp black pepper
    • 1/2 tsp cayenne pepper, more or less to your liking (optional)


    1. Place the rice in a deep bowl and cover with water. Soak for 10-15 minutes in water; drain.
    2. In a small bowl, mix the spices, salt and pepper, to make the spice rub.
    3. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
    4. In a 5-quart braiser pan (or deep skillet with a cover), heat 1 tbsp olive oil. Add the chicken, and brown deeply on both sides over medium-high or high heat. Remove the chicken and set aside.
    5. In the same pan, add the green peppers & cook for another 5 minutes, stirring occasionally, then add the chorizo. Cook for a few minutes
    6. Now add the onions, garlic, chopped tomato, tomato paste, and chicken broth. Add the browned chicken back to the pan. Bring to a boil; then lower the heat to medium and cover. Cook undisturbed for 25 minutes.
    7. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the rice into the cooking liquid. Cook for 1-2 minutes uncovered. Now add the chicken back on top of the rice. Turn the heat to low, cover the pan and cook for another 20-25 minutes or until the rice is fully cooked.
    8. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.
    9. Enjoy!

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