If you like chicken with rice and want to add a different touch to your recipe, try our version with chouriço... It's a simple and very tasty recipe. Bon appetit!!!
MAIN INGREDIENTS OF THIS RECIPE:
- Chicken legs, rice, Portuguese chouriço, olive oil, onion
HOW TO MAKE CHICKEN AND CHOURIÇO RICE:
Cook the chicken legs in a saucepan with water seasoned with a little salt and a small peeled onion. When the chicken is cooked, remove the skin and bones and flake with a fork; set aside (reserve the cooking water).
In a saucepan, put the olive oil, the chopped onion, the chouriço cut into pieces, the peeled tomatoes cut into small pieces and the flaked chicken. Season with salt and nutmeg, stir and cook for about 15 minutes. Add the rice and season with a little more salt. Stir, pour the cooking water (about 700 ml (3 cups) water) and boil over medium-high heat. When starts boiling, reduce to medium-low heat and cook for about 10 to 12 minutes. Sprinkle with chopped rosemary, turn off the heat and serve immediately.
YOU MAY ALSO LIKE:
- Stewed chicken legs with spices
- Stewed chicken legs with peas and carrot
- Chicken legs in the oven with apple
- Chicken legs in the oven with honey
RECIPE VIDEO:
(2 votes, 4.50 out of 5)
Loading...Ingredients
- 600 grams (1 1/3 pounds) chicken legs
- 200 grams (1 cup) rice
- 75 grams (2 2/3 ounces) Portuguese chouriço
- 2 medium ripe tomatoes
- Nutmeg (to taste)
- 50 ml (1/4 cup) olive oil
- 1 medium onion
- Rosemary (to taste)
- 1 small onion to cook the chicken legs
- Salt (to taste)
Directions
- Cook the chicken legs in a saucepan with water (about 1 liter (4 cups)) seasoned with a little salt and a small peeled onion. When the chicken is cooked, remove the skin and bones and flake with a fork; set aside (reserve the cooking water).
- In a saucepan, put the olive oil, the chopped onion, the chouriço cut into pieces, the peeled tomatoes cut into small pieces and the flaked chicken. Season with salt and nutmeg, stir and cook for about 15 minutes, stirring occasionally.
- Add the rice and season with a little more salt. Stir, pour the cooking water (about 700 ml (3 cups) water) and boil over medium-high heat. When starts boiling, reduce to medium-low heat and cook for about 10 to 12 minutes.
- Sprinkle with chopped rosemary, turn off the heat and serve immediately.
