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Ingredients
- 3 ounces chorizo, cut into 1 inch pieces
- 2 tablespoons Badia olive oil
- 1 chicken cut into serving pieces (wings, breasts, drumsticks, thighs and back) marinated in Badia Mojo
- 1 yellow onion, chopped
- 2 roasted red bell peppers
- 1 clove garlic, finely chopped
- 1 cups medium grain rice
- 1 bottle beer
- 3 cups chicken stock
- 1 teaspoon Badia crushed red pepper
- 1 teaspoon Badia saffron threads
- 2 Badia bay leaves
- 1 lb shrimp, peeled and deveined
- 1 cup cooked fresh or frozen peas
- Badia Salt and Ground Pepper to taste
Directions
- In a large frying pan over medium high heat sauté chorizo until it is sizzling, about 3 minutes
- Set aside
- Add 1 tablespoon of the oil to the pan and add chicken in batches, turning once until brown on both sides, about 10 minutes
- Return all chicken to the pan, cover and reduce heat to medium and cook for 10 more minutes
- Transfer chicken and juices to a plate and set aside
- Add remaining olive oil to the pan and sauté onion and garlic over medium heat
- Add the rice and stir well
- Add the beer and bring to a boil
- Stir in the stock and chorizo, ½ teaspoon of salt, red pepper flakes, bay leaves and saffron
- Bring to a boil and remove from heat
- Preheat oven to 350F and transfer the rice mixture to a shallow baking dish
- Arrange chicken over rice with juices and cover with aluminum foil
- Bake until rice has absorbed most of its liquid, about 25 minutes
- Uncover, place shrimp, peas and roasted peppers over rice and cover again
- Bake for 10 more minutes until shrimp are cooked (they turn pink)
- Remove from the oven and let stand for 5 minutes before serving
- Adjust seasoning with salt and pepper.
