Brown Rice with Chicken and Chorizo

This is a hearty one pot meal.  The chicken combined with the chorizo and rice is similar to the classic Spanish dish called arroz con pollo.  The brown rice adds a nice twist.  Check it out.

Ingredients:

2 lbs chicken thighs
3/4 lbs smoked or Spanish chorizo (cut into 1" thick slices)
2 tblsp olive oil
2 tblsp chopped fresh oregano or 1 tblsp dried oregano
1/2 tsp crushed red pepper or less (to taste)
6 cloves garlic (minced)
1 large onion (minced)
1 bay leaf
1 1/2 cups long grain brown rice (rinsed)
1/2 cup white wine
3 cups chicken broth
3 roasted red peppers (cut in strips)
1 cup frozen peas
Salt and pepper


Preheat oven at 400 degrees.  In a large dutch oven or a deep oven proof pan, heat the olive oil.  Add the sliced chorizo and cook for approximately 5 minutes, stirring constantly.  Remove to plate with a slotted spoon.  Working in batches, add the chicken thighs.  Do not crowd.  Brown each side (about 4-5 minutes each). Remove from the pan and set aside. Once all the chicken thighs are done, Pour off some of the fat and grease, leaving approximately 3 tablespoon in the pot.  Add the onion and garlic stirring constantly until onions are lightly browned. Add the bay leaf, red pepper flakes and oregano and cook for another 30 seconds, then add the roasted red pepper.  Continue stirring for another 2 minutes, then add the brown rice.  Stirring constantly until rice is well coated and well mixed with the other ingredients.  Continue cooking for another 2-3 minutes.  Add the wine and continue to cook for another minute.  Return the chicken and chorizo to the pan and add the chicken broth.  Season with salt and pepper and cover bringing it to a boil; add the peas. 

Transfer the covered pot to the oven and bake for 1 hour and 10 minutes until chicken is done and rice is tender.  Remove from oven and allow to sit for 10 minutes covered before serving.