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  • 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


  • 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.

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