Spicy Chicken, Chorizo and Sweet Peppers on Black Rice

Thank you to Whole Foods Market who gave me some beautiful, fresh peppers from their new line of Whole Trade Peppers.  I used them in a very tasty recipe I know you’ll like.

Spicy Chicken, Chorizo, and Sweet Peppers mixed with Black and Jasmine Rice.

Spicy Chicken, Chorizo, and Sweet Peppers mixed with Black and Jasmine Rice.

Spicy Chicken, Chorizo and Sweet Peppers on Black Rice
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Serves: 4
 

This recipe is very easy to make, and even easier if you cook the rice the day before and place in an airtight glass container. The day of, just cook the remaining ingredients as instructed and add the cooked rice at the end. If you cook the rice a day early, this should take you less than 30 minutes to cook. Also note, I try to save on dishes, so I cook meat in pan, remove, and then add vegetables to the same pan. Every bit helps!
Ingredients
  • 2 Links Pork Chorizo, boiled, chopped and cooked*
  • 8-12 Spicy Rub* Chicken Wings, cooked and chopped*
  • 1½ Yellow Pepper, chopped
  • 1½ Orange Pepper, chopped
  • 1 Vidalia Onion, chopped
  • 4-6 cloves of Garlic, minced
  • Parsley (a handful), chopped
  • 1 Tbsp Butter
  • Salt and Pepper
  • Olive Oil
  • 1 Cup Black Rice
  • 1 Cup Jasmine Rice
  • 1 Tbsp Water

Instructions
  1. Follow directions for cooking the two rices (separately). I suggest cooking them the day before as mentioned above. Rice takes a long time to cook, so I often will cook it when I’m home and place in the refrigerator for later use the next day. However, if you cook the day of, start your rice first and then do the following:
  2. In a small saucepan, add enough water to nearly cover the chorizo, bring to a boil and cook about 5-7 minutes. Remove the water and set chorizo aside.
  3. While the chorizo is boiling, place about 1-2 tbsp of Olive Oil into a deep saute pan and add the chicken wings. I purchased mine with a spicy rub already on them, but you can add your own spicy rub (of your choice) before placing in the fry pan.
  4. Brown all sides of the chicken wings, remove, and place on paper towels.
  5. While the meat is cooking, chop your vegetables and parsley, keeping parsley separate.
  6. Chop meat off of chicken bone and add back to the pan. Sauté on medium-high heat until chicken is fully cooked. Remove from pan.
  7. Chop chorizo and saute until cooked through. Remove from pan.
  8. After you have set the chicken and chorizo aside, add onion, garlic, and peppers to pan, with a little salt and pepper to taste.
  9. Saute about 2-3 minutes and then add butter and parsley. Cook another 1-2 minutes or until onions become slightly clear.
  10. Add meat to vegetables and stir-fry for 1 minute.
  11. Add water and rice to vegetable and meat mixture and combine. Cook another minute or so until heated through.
  12. Serve with sour cream and salsa.

 

Enjoy this meal with a starter of soup or a vinaigrette-salad.  Add a glass of white wine to compliment the dish. My glass is from Black Birch Vineyard, a vineyard in Western Massachusetts.  I made a sad attempt at using a yellow pepper for garnish….a work in progress… But I did enjoy this dinner with some dim lights and Diana Krall to make up for my lack of plating ability.

Black Birch

One final note…if you’ve never had black rice it is hearty and full of flavor, and like jasmine, is a Thai rice.  It also goes very well with shrimp.  I get mine at Whole Foods Market.

 

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About Kimberly Dawson, M.S.

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