Arroz con Pollo y Chorizo with Stuffed Avocados

Decided to take another stab at arroz con pollo tonight.  Once again, the rice turned out more moist that I was going for, but the flavors were SPOT ON!  I have adjusted the amount of liquids in the recipe here, so hopefully it will turn out closer to what I had in mind next time.

(you may notice I use the Wal-Mart house brand of many items... that's so I can afford the good beer... hahahaha!!)



I might also try to find Spanish chorizo, which is more of a hard, cured sausage... unlike Mexican chorizo (shown here), which is similar to a spicy bulk sausage.



I always use my Le Cruset for things that start on the stove and finish off in the oven.  Fantastic stuff.  Worth every penny.  It truly is an investment.

Arroz con pollo y chorizo

1 1/2 lbs. boneless skinless chicken thighs

2 large garlic cloves, minced and mashed with 1 t. salt

1 1/2 T. distilled white vinegar

1 t. dried oregano, crumbled

Combine garlic, vinegar and salt in medium bowl.  Add chicken and coat well.  Marinate for 1 hour.

1- 10 oz. package pork chorizo

1 medium onion, chopped

1 green bell pepper, chopped

2 large cloves garlic, chopped

1 t. ground cumin

1 t. dried oregano

2 T, smoked paprika
1/2 t. cayenne

1 packet Goya Sazon seasoning

2 large bay leaves

1- 14.5 oz. can diced tomatoes, undrained

1- 12 oz. bottle beer (not dark)

1 C. chicken broth

1 1/2 C. long grain white rice
1 C. frozen small peas

Preheat oven to 350 degrees.

Cook chorizo in a large ovenproof casserole or dutch oven over medium high heat until some fat is rendered.  Add onion, bell pepper and garlic.  Cook, stirring until softened, about 5 minutes.  Add cumin, oregano, paprika, Sazon, and bay leaf.  Cook and stir one minute. 

Add chicken with marinade to chorizo mixture and cook uncovered over medium heat for about 10 minutes.  Add tomatoes, beer, chicken broth, and rice.  Bring to a boil, making sure rice is as submerged as possible in the liquid.  Cover with a tight-fitting lid and bake for 30 minutes, stirring halfway through, until rice is tender and liquid is absorbed.  Remove from oven, stir in peas, cover and let stand for about 10 minutes.


Stuffed Avocados

3 large avocados, halved, pitted and peeled
2 roma tomatoes, diced

1 small sweet onion, diced

1 C. cooked baby shrimp

1/2 C. mayonnaise

juice of half a lime

1 T. chopped cilantro

salt and pepper to taste

Combine all ingredients except avocados.  Chill until ready to serve.  Slice avocados in half, remove pit and skin, place cut side up on serving dish and stuff with shrimp mixture.