Real Recipes From Real Home Cooks ®
Spanish-Inspired Wild Rice, Chicken, and Chorizo Casserole Recipe
"This dish is really arroz con pollo with wild rice. Wild arroz con pollo? Arroz salvaje con pollo? It doesn't make linguistic sense, but the dish is a complex meal, thanks especially to the wild rice...."
INGREDIENTS
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1 tablespoon olive oil
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1 pound dried chorizo, cut into 1-inch pieces
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1 pound boneless, skinless chicken breasts, cut into strips about 1-inch wide*
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1 medium-sized yellow onion, chopped
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1 green bell pepper, seeded and chopped
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2 teaspoons dried thyme
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1 teaspoon dried oregano
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1 teaspoon sweet smoked paprika
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon saffron
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12 ounces dark beer, such as Negro Modelo or Newcastle Brown Ale
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One 28-ounce can no-salt-added diced tomatoes
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One 9-ounce package frozen artichoke hearts, thawed and squeezed gently to remove excess moisture**
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1 cup green peas (no need to thaw if frozen)
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2 tablespoons sherry vinegar
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1 1/2 cups wild rice
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