serves 8

• 2 large onions, chopped
• 1-2 cloves garlic, minced
• 2 bay leaves
• Olive oil
• 2 lb Grow and Behold Chorizo Sausage (Spicy or Mild)
• 3 lbs Chicken Breast Filets or Thigh Filets, cut into 1″ pieces
• 2 bell peppers (1 green and 1 yellow), cut into 1″ pieces or 1lb okra, cut into 1/2″ pieces
• 3 cups long-grain white rice
• 6 cups chicken bone broth (or use water, and add more spices)
• 2 tsp. chili powder
• 1 tsp. ancho chili powder
• 1 tsp. thyme
• 1 tsp. cayenne pepper
• 1/4 tsp. cloves
• 1/4 tsp. allspice

 

Brown the Chicken
Heat olive oil in pot.  Sauté chicken in batches until edges are brown.  Transfer to another plate.

 

Sauté Vegetables
Add onions, bell peppers or okra, and garlic to the pot, and more oil if necessary.  Sauté until translucent.  Add sausages and spices and sauté for five minutes, stirring occasionally.

 

Bring it all together
Add rice to the pot.  Stir to mix and coat the rice with the oil/onion mixture.  Add chicken and broth.  Press to submerge in liquid. Bring to a boil, then reduce heat to low.  Cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes.

 

To serve
Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.