Chicken and Chorizo with Yellow Rice

Chicken and Chorizo With Yellow Rice

  • 1-1/2 lbs Chicken Breasts
  • 1 pkg Premio Fresh Chorizo Sausage
  • 1 medium Onion
  • 1 Red Pepper
  • 2 tbsp Capers
  • 1 pkg Goya Yellow Rice
  • 1 can (14.5 oz) Chicken Broth
  • 1/2 cup Water
  • 1/2 cup Dry White Wine or Extra Dry Vermouth
  • 1/3 cup Flour
  • 2 tsp Adobo Seasoning (or 2 tsp of Garlic Salt and 1/4 tsp Tumeric)
  • 1/4 tsp Coarse ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tblsp Butter
  • Extra Virgin Olive Oil

Directions

  • In a large skillet, over medium heat, place Chorizo Sausage links, add Water, cover and cook about 10 to 15 minutes. Turn links a couple of time while cooking, add more water if necessary. When finished, remove Sausage from skillet, let cool then cut each link into eights.
  • Cut Chicken into 1-1/2 to 2 inch squares
  • Dice Onion.
  • Dice Red Pepper.
  • In a flat bottomed bowl add Flour, Adobo Seasoning and Garlic Powder. Mix well. Dredge Chicken pieces in Flour Mixture.
  • Reheat the skillet over medium heat. Add EVOO and Butter. When bubbly add Chicken, Peppers and Onions. Saute until Chicken is golden brown.
  • Add Chorizo Sausage; cook for a minute or two then add Capers. Cook for about 5 minutes.
  • Add Chicken Broth and Wine. Bring to a boil. Add Yellow Rice. Stir well. Cover and simmer 20 to 25 minutes. Give mixture a good stir two or three times while simmering.
  • Serve