This dish combines the flavors of Chicken Thighs and Spanish Chorizo (sweet or spicy sausage) in a tasty ‘One Pot’ brown rice Dutch oven dish.
There are many varieties of Chorizo but Spanish chorizo is typically the most readily available in the grocery store. It is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used.
Chorizo comes in short, long, hard and soft varieties, some of which are suited to being eaten as an appetizer or tapas, whereas others are better suited to cooking. Leaner varieties are typically better suited to tapas, eaten at room temperature, whereas fattier versions are generally used for cooking. A general rule of thumb is that long, thin chorizos are sweeter and short chorizos are spicy, although this is not always the case.
2.5-3.0 lbs - Bone-in skin-on chicken thighs
.75-1.0 Lb. - Chorizo cut into bite size pieces (.75-1”)
1 ½ cups - Long Grain Brown Rice (not instant)
1-2 each - 4 oz. bottle White Zinfandel wine (or substitute ½ bottle white cooking wine)
3 each - Roasted Red Peppers cut into thick slices (canned or prepared ahead of time on the grill)
1 large - Sweet Onion, sliced paper thin
3 cups - Chicken Broth
1 cup - Frozen Peas
Sea Salt and Black Peppercorns (season to taste)
Extra Virgin Olive Oil (EVOO)
2 Tsp. - Oregano (if fresh chopped use 2 Tbsp.)
½ Tsp. - Crushed Red Pepper (flakes)
6 cloves - Fresh Garlic, minced
1 each - Bay Leaf
1. Preheat Big Green Egg to a decent flame with grid in place for initial cook.
2. Season chicken with salt and pepper to taste. In the Dutch oven (or separate cast iron skillet) heat up the EVOO and add the chicken (skin side down) and let cook until golden brown (6-8 minutes). You may have to work in batches and set aside.
3. Pour off excess fat if cooking in the Dutch oven and cook the Chorizo stirring frequently until browned (4-5 minutes max.) then transfer the Chorizo to a plate and leave the excess fat in the Dutch oven.
4. With Dutch oven still on the grid add the Oregano, Pepper flakes, Garlic, Onion and Bay Leaf and cook, stirring frequently until Onion begins to brown and get soft. Add the Rice and cook, stirring frequently until glossy (1-2 minutes) then add the wine and bring to a boil stirring frequently and reducing by about fifty percent.
5. Place Chicken, Chorizo and peppers into the rice mixture and bring to a boil, stirring frequently then remove from grid.
6. Remove the Grid and place the plate setter (legs up) in the egg. Stabilize dome temperature at 400 degrees and place the Dutch oven on the plate setter. Add the Chicken Broth, salt and pepper (to taste), cover and let cook for 60 to 70 minutes.
7. Remove from heat and uncover, stir in the frozen peas with a fork, cover Dutch oven and let sit for 10 minutes. Option: Roast the red peppers first if not using canned roasted peppers); serves 5-6.