Categories: Poultry- Chicken

Ingredients

• 1 broiler-fryer chicken (about 2 1/4 lbs.)
• 1 red chile pepper
• 1 sweet red pepper
• 5 Tbsp. olive oil
• 1 cup finely chopped onion
• 2 garlic cloves, finely chopped
• 1 1/2 cups long- grain rice
• 2 3/4 cups fresh peas
• 7 oz. chorizo or other sausage similar to chorizo
• 1/3 cup black olive
• Salt
• Freshly ground pepper
• 1 Tbsp. chopped flat-leaf parsley

Directions

1. Wash the chicken inside and out under cold running water, and drain well.

2. Halve the chile and the sweet red pepper, removing the seeds and ribs. Finely chop the chile pepper and cut the bell pepper into 1/4-inch dice.

3. Cut the chicken into about 20 pieces and season with salt and pepper.

4. Heat the oil in a large pot and brown the chicken pieces well all over. Add the onion and garlic, and fry briefly. Add the diced chile and sweet pepper as well as the rice, and fry briefly.

5. Pour the white wine and the hot chicken stock, bring to a boil, reduce the heart, and simmer for about 20 minutes.

6. Meanwhile, blanch the peas in boiling salted water and drain. Cut the chorizo into 1/8 inch rounds.

7. After 20 minutes’ cooking time mix the peas, olive and the chorizo into the rice and simmer for a further 5 minutes. Adjust seasoning and serve the arroz com frango sprinkled with parsley.

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