What’s for dinner? Chicken, Chorizo, Bacon Pow! 

We needed something with flavor tonight.  I’m tired of boring kid’s dishes this winter break.  Tonight’s dinner was full of flavor and only for the bold..me and hubby.  The kids can eat left overs if they object to this pot.  I put some POW into a classic chicken and rice dish with much more flavor by adding a sofrito, chorizo and bacon. The best part, is you can make it in one pot!

Ingredients: 8-10 servings

Step One:

  • 8-10 chicken thighs (I leave on the skins, but you can skin them for the skinny version) Be sure to rinse and pat dry with paper towels.
  • 1/2 cup flour
  • 1/2 cup Italian bread crumbs
  • 1/2 bacon (use Turkey bacon if you want the skinny)
  • 1/2 chorizo sausage (you can use Soyrizo if you want the skinny)
  • olive oil for frying
  • 1 cup long grain rice
  • 2 cups chicken stock
  • One dutch oven or a Copper Chef pan ( I love this pan!) See my Kitchen Toys Page for the link.

Step Two


  • 1 white onion
  • 1 bell pepper
  • 1/2 chunk or garlic log (or 3 tbsp minced garlic)
  • 1/1 cup cilantro-chopped
  • 2 tsp ground Annato seasoning (see the last picture below)
  • 2 tsp pepper
  • 1 tsp salt

Step One:

Mix the flour and bread crumbs in a dish.  Roll your rinsed and dried chicken thighs.

Make sure your thighs are nicely coated in the flour mixture so they have a nice texture.

Fry them in 1 inch of hot oil for 3 minutes on each side until they look like this. Set them aside once they are browned. Don’t wash your pot.   You will use your pot to make the next step.

Step Two:

Chop the onion, bell pepper, garlic, cilantro, salt, pepper and Annato seasoning.  Cook it down until it looks like the next picture.
Set the Sofrito aside in a bowl.

In the same pot (dont’ wash it) add your chopped bacon and cook until half way crispy.  Drain some of the fat once it’s half way crispy and add your chorizo.  Take the chorizo out of the casing so it looks like ground meat.  Cook it with the bacon.  It should smell like heaven right about now.

The bacon and chorizo should look like this.

It’s time to add everything to the pot.  Add the rice and chicken stock, then add the Sofrito.

Add the chicken

Add olives and capers if you like.

Top with a little more Sofrito

Take a picture of it.

Put the lid on, have a glass of wine, and set the timer for 45 minutes.

Ta-Da! It’s done.  I added a side of Brussel Sprouts.

You can add what ever  veggie you like, or nothing at all.  This dish needs nothing else.

Dinner is served!

I also made Olive Loaf bread with my new bread machine.  I’ll post that one later.

Cook chopped bacon in a cast iron skillet, drain the fat, add quartered brussel sprouts, garlic, salt and pepper.  Drizzle it with honey once it’s cooked.

This is the long grain rice I use.

You can find this seasoning at your local Latin Market, or Smart N Final.

Here is the link to my favorite one pot delight!


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