Ingredients

Ingredients

• 2 cups rice

• 5 cups chicken broth

• 1/4 cup olive oil

• 1 large bell pepper, diced

• 1 large onion, diced

• 3 skinless, boneless chicken thighs, dice

• 1 tbsp amarillo paste

• 1/4 cup tomato paste

• 1 lb chorizo

• 1/4 cup frozen peas

• 1 - 2 chopped tomatoes (optional)

• 1/2 lb prawns or jumbo shrimp

• ¼ chopped small picked red onion* (optional)

Olive oil

• ½ white onion, finely chopped

• 2 green onions, finely chopped

• 1 red, orange, or yellow bell pepper, diced

• 2 tomatoes, roughly choppe

• ½ tsp ground cumin

• ¼ tsp saffron* (can substitute paprika)

• Salt and pepper to taste

• 2 cups rice

• 3 cups chicken broth

• 2 tbsp tomato paste

• 2 lbs chorizo (sliced into 1” pieces)

Directions

1. Coat the bottom of a large pan with olive oil. Add the onion and bell peppers and sauté on low heat until soft for about 5 minutes.

2. Add garlic, green onions, and spices into the pan and sauté for an additional minute.

3. Add rice and coat it in the oil and spices.

4. Add broth, tomatoes and tomato paste. Stir till dissolved.

5. Add the sliced chorizo into the pan. Mix well, cover, and simmer for 25 minutes on low heat until rice is thoroughly cooked. Add more liquid if necessary.

Directions

1. Combine the chimichurri ingredients in a large bowl and refrigerate.

2. Grill the sausages until cooked and butterfly cut them when done (optional).

3. Slice the baguette lengthwise and grill for 2 minutes on both sides until toasty. 

4. Place the chorizos in the baguette and top with chimichurri. Add fresh tomatoes and onions if desired.