The Pioneer Woman Tasty Kitchen
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Chicken Seville

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Level: Easy

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Description

Bold flavors of spicy chorizo, nutty brown rice, orange zest and chicken combine to make this amazing one-pot meal. I buy my chorizo from the butcher at our local Mexican market. It’s much lower in fat than commercially packaged sausage and much more flavorful.

Ingredients

  • 1 whole Orange
  • 2 pounds Chicken Thighs
  • ½ cups Flour
  • 3 Tablespoons Olive Oil
  • 1 whole Red Onion, Finely Chopped
  • 3 cloves Garlic, Minced
  • 2 whole Bell Peppers (any Color) Cored , Seeded And Cut Into Strips
  • ½ pounds Mexican Chorizo
  • 1 cup Brown Basmati Rice
  • ½ cups Sliced Almonds
  • 3 cups Chicken Stock
  • ½ cups Dry White Wine Or Additional Chicken Stock
  • 1 can Diced Tomatoes (15 Oz.)
  • ¼ teaspoons Dried Thyme
  • Salt And Pepper, to taste

Preparation

Using a vegetable peeler, remove the zest of the orange in large strips. Then peel the orange and cut out the segments, working over a bowl to catch the juice. Set the orange zest, segments, and juice aside.

Dust the chicken thighs lightly with flour. Heat the oil in a large heavy pot or Dutch oven over moderate heat and brown the thighs on all sides. Transfer the chicken to a plate.

Add the onion and garlic to the pot. Saute until the onion is tender but not brown, about 5 minutes. Add the bell peppers and chorizo and saute for 3 minutes. Add the brown rice, and almonds and cook, stirring constantly, for 2 minutes. Add the chicken thighs, orange zest, stock, wine, tomatoes, thyme, salt, and pepper and bring to a boil. Reduce the heat and simmer covered until the rice and chicken are tender, about 1 hour. Add the orange segments and juice at the very end, and cook just until heated through.

Serves 6 to 8.

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