Sunday, February 16, 2014

Hallie's chicken and rice with shrimp and chorizo...

HALLIE EPHRON: 'Tis most definitely the winter of our discontent... snowstorm after snowstorm, followed ice and more snow. Time to make an all-in-one dish that makes the house smell great and lasts for days.

To that end I offer up a chicken with rice that's a winter staple in our house. 

Spanish style arroz con pollo, humble cousin to Paella, is one of those satisfying comfort dishes. Savory chicken and rice with the pop of chorizo and hot smoked paprika, this is a recipe I make by "feel" so the amounts are approximate.

Sazón Goya (seasoning packets available in most grocery stores near the bouillion cubes) gives the dish its distinctive saffron-like taste and yellowish color. The fresh cilantro and a squeeze of lime are contrasting grace notes. Notice that the shrimp gets cooked, then set aside and added to the finished dish.

Cook it up and serve portions reheated in the microwave for days after. It just gets better. Best accompaniment for me is fried ripe plantains (maduros). Allow them to ripen until the skins to turn black; then peel, slice, and sautee in butter until the pieces turn bright yellow and start to brown.

Ingredients2-3 pounds of skinless boneless chicken thighs, trimmed of fat and cut into 2" pieces
Approximately 1 tsp salt, 1/4 tsp pepper, 1 T smoked (hot if you like) paprika
Oil (I use olive oil)
A large onion, chopped
2 cloves of garlic, minced
A large sweet red pepper, chopped
2 or so pounds of fresh tomatoes, chopped - I use skin, seeds, flesh (you can substitute a large can of whole plum tomatoes and its liquid, but adjust the amount of stock/water later in the recipe)
1/2 pound of chorizo, sliced 1/4" thick
12 (or more!) good sized raw peeled shrimp
1 packet of Sazón Goya (con culantro & achiote)
2 cups chicken stock
1.5 to 2 cups of uncooked rice (depending on which kind of rice, whatever you'd mix with about 2.5 cups of liquid to get the rice to absorb it all)
Water if more liquid is needed to just cover the rice
1/4 c balsamic vinegar
A bunch of fresh cilantro, chopped
Lime wedges

1 large skillet or sautee pan
1 dutch oven or large covered pot

1. Mix salt, pepper, and good paprika with a tablespoon or two of olive oil to make a paste; toss it with the chicken pieces to coat evenly; let them sit for about 15 minutes
2. Heat about 2+ T of oil in the skillet; brown chicken pieces in shifts and  transfer to the larger pot
3. Add a bit more oil if needed and brown the chorizo slices in the same pan; add them to the larger pot
4. (Optional: Brown the shrimp in the same pan which should now have a brown crusty bottom (be careful to moderate the heat so the bottom of the pan doesn't burn) and cook through; set the shrimp aside in the fridge after cooking
5. Sautee onion in a bit more oil (if needed) in the same skillet, scraping up brown bits from the bottom of the pan and cook slowly until the onion is gold/transluscent,
6. Add the balsamic vinegar and loosen all the scrapings from the bottom of the pan; cook for another minute
7. Add garlic, red pepper, and tomatoes to the onion/vinegar mixture in the pan and cook down over low/medium heat for about 5 minutes
8. Add the Sazon Goya packet of seasoning to the veggies and mix
9. Dump all the veggies from the sautee pan into the larger pot (or dutch oven) on top of the chicken/chorizo
10. Spread the rice over the top of everything
11. Add chicken stock so that the rice is just covered; add water if more is needed
12. Cover the large pot and cook over low heat until the liquid is more or less absorbed but the rice is still moist... takes about 40 minutes to an hour but check earlier just in case
13. Turn heat down and tuck the shrimp into the rice and allow to warm through
14. Serve with mounds of fresh chopped cilantro and wedges of lime


Joan Emerson said...
This comment has been removed by the author.
Joan Emerson said...

This sounds delicious, especially for these too-snowy days.

During last week's snowstorm, we enjoyed a "winter version" of Frogmore Stew, made with sausage, chicken, shrimp, potatoes, and onions . . . .

Jack Getze said...

I must make left-over chicken and rice combos for my dinner at least twice a month. I'm getting some of the Goya, trying this one next. Did one with sweet sausage and curry seasoning last night. (OK, but not recommended)

Hallie Ephron said...

Frogmore stew! The name alone makes it worth a try. Thanks, Joan!

Jack, I also have a great curried chicken recipe. But a little curry goes a long way.

Lucy Burdette aka Roberta Isleib said...

I've had this at Hallie's--very yummy. I love the Frogmore stew name too Joan, something out of Harry Potter?

You cook too, Jack! A versatile man:)

Karen in Ohio said...

Oh, yum. Bonus: a little of the islands while in the midst of the frigid winter.

I made Senate Bean Soup the other night, a big pot of it. It's the recipe used in the cafeteria at the Capitol Building for decades, thick with ham and potatoes, and just plain warming.

Edith Maxwell said...


Kaye Barley said...

Now this is my kinda cooking! Yum!!! I love big pots of food (yes, I love big books too - I cannot lie) that just keep getting better as they sit in the fridge. Can't wait to try this, Hallie, Thank You!

Chicken and rice dishes are a staple around here, and I'm wondering what other little packets of magic like your Sazón Goya I've been missing all these years.

Joan Emerson said...

Frogmore Stew is sometimes called Beaufort Stew. It's not really a stew but a seafood boil, sometimes referred to as a Low Country Boil .... Here's the recipe:

Frogmore Stew with Chicken

Cut two large onions into chunks; halve or quarter two pounds small red potatoes.

Cut two pounds chicken breast into small pieces [about 1/2 inch chunks]; cut one or two pounds kielbasa sausage in half lengthwise, then cut into quarter-inch slices.

In large soup pot, heat two tablespoons olive oil over medium heat; add onion, potatoes, chicken, and sausage. Stir and cook three to four minutes or until onion is tender and chicken loses its pink color.

Add five cups water, two bay leaves, one bottle or can of beer, one-fourth to one-half cup Old Bay seasoning; cover and bring to a boil.

Add four ears of corn, broken into thirds; lower heat to medium, continue cooking until potatoes are fork-tender.

Add two pounds large shrimp; cook about three minutes longer or until the shrimp turn pink.

Season to taste with freshly ground black pepper.

Serve with warm bread.

Fran Fuller said...

Reading these recipes is so wonderful! Now I'm hungry. And I'm already figuring ways to adapt them to our strange dietary restrictions (no tomatoes, no potatoes, and a deep, visceral loathing of cilantro), because the heart of the recipes -- both Hallie's and Joan's -- sound so phenomenal. Thank you!

Kathy Reel said...

Hallie and Joan, you both have my mouth watering with your delicious dishes. I usually go with chili, beef stew, spaghetti casserole, or chicken noodle casserole for dishes that make lots of food and are especially good in cold weather. I do, however, like shrimp, so I might have to venture past my cooking comfort zone to try the dishes described here.

Hank Phillippi Ryan said...

Hallie, On the way over! :-)

And to Joan's house, too!

danielle-momo said...

Seems delicious Hallie! I'll try it.
I didn't want this week to end without telling you I just finished reading: There was an old woman. It was my first written by you and it won't be the last: fantastic!
You are the 5th JRW I read and always enjoyed the books I read. This blog is fun to follow and help the discovering of new (to me) authors. Tanks.

Judy in Owego said...

It's cooking -- and if the taste is half as good as the aroma it will become a staple here. I liked the Ephron Brisket, too.

Reine said...

Hallie, this sounds wonderful! We love recipes like this that call for meats that you might not think to put together at first. Then it all comes together with vegetables, rice, and a beautiful sauciness. xo

Hallie Ephron said...

Tanks back atcha, Danielle!!! You made my day!