Ingredients

10 boneless Chicken thighs skins removed, cut in 2 inch pieces, dusted with Salt, Pepper & paprika

4 pieces chorizo sausage sliced in ¼ inch pieces.

½ cup extra virgin olive oil

1 large Spanish onion chopped coarse.

1 green pepper chopped coarse

3 stalks celery chopped in 1/4 inch pieces.

3 cloves garlic chopped fine.

1 1/2 cups of white wine such as a Pinot Grigio or Chardonnay

12oz jar drained pimentos sliced in ¼ inch thin, 2 inch long strips (Julianed).

12oz jar drained, stuffed green olives.

1 29 oz can diced tomatoes with juice.

24oz chicken broth plus enough water to satisfy directions on the rice. (Add one extra cup water).

1 cup of frozen peas.

1 cup of frozen corn.

3 cups “Vigo yellow rice” or any pre-seasoned yellow rice

Preparation

  1. In a 12" 5 quart skillet or a deep pot cook the chicken in oil on medium heat for 4-6 minutes per side then set aside on a paper towel to dry.
  2. Drain half the oil.
  3. Cook chorizo for 3-5 minutes and set aside on a paper towel to dry.
  4. Add the onions, green peppers and celery & cook for 5 minutes or until soft. (add garlic for the last 2 minutes).
  5. Add the wine to deglaze pan. Reduce the liquid by half.
  6. Add chorizo, chicken, tomatoes, pimentos, olives, peas, corn, broth and water and bring to a simmer.
  7. Transfer to a 20" casserole dish, add rice and stir until the rice mixture is evenly distributed along the bottom of the dish. At this time warm the dish on the stove top.
  8. Cover the casserole dish tightly with aluminum foil and cook in oven for 1 hour.
  9. After one hour peel back a small corner of the foil and spoon out a small amount of rice to check if it’s finished. If the rice is still a little hard than recover and return to oven for another 10 minutes.
  10. When rice is soft uncover and gently toss the mixture before serving. Enjoy!