Ethné de Vienne’s Chicken and Chorizo Rice

  • Preparation 30 MIN
    Cooking 45 MIN
    Waiting 20 MIN
  • Servings 4



  1. Rub the chicken with the garlic and sprinkle with the oregano and cumin. Season with salt.
  2. In a large pot, preferably enameled cast iron, brown the chicken over medium to high heat in the oil, for about 10 minutes. Set aside on a plate.
  3. In the same pan, gently fry the chorizo for about 2 minutes. Add the onion and chipotle pepper and cook for about 4 minutes.
  4. Add the rice and paprika and cook for 1 minute, stirring to coat the rice. Return the chicken to the pan and add the broth. Bring to a boil. Cover and cook over low heat for about 25 minutes. Turn off the heat and let rest for 15 to 20 minutes.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.