When after work energy is low and we want to stay in I reach for staples always have on hand plus whatever is sitting in the produce drawer. Tonight the produce drawer of wonder yielded a poblano pepper.
Chorizo, Chickpeas and Rice
Prep time: 5 minutes
Total time: 30 minutes
- 1 lb. chorizo, quartered lengthwise, cut into 1/2″ pieces
- 4 Tbsp. olive oil, divided
- 1 sm. yellow onion, 1/4″ dice
- 1 poblano pepper, cut lengthwise, seeded and cut into 1/4″ strips
- 1 lg. clove garlic, peeled and halved
- 1 Tbsp. sweet paprika
- 1 15.5 oz. can low-sodium chickpeas, rinsed and drained
- 1.5 cups white rice
- 3 cups chicken broth
- kosher salt and pepper
- Heat a heavy bottomed dutch oven over high heat. Add 2 Tbsp. olive oil to the pan and heat until it shimmers. Add the chopped chorizo. Stir to coat with oil and cook for about 5 minutes to render a bit of the delicious red fat. Transfer chorizo to a dish and cover with foil.
- Reduce heat to medium-low. Check how much fat you have in the pan; if it is less than 1 Tbsp. then add a bit. Add the onions and poblano along with a pinch of kosher salt. Stir and cook until the onions become a bit translucent; about 3 minutes. Add the garlic; stir until aromatic. Add the paprika and stir into the onion, peppers and garlic.
- Add another tablespoon of oil and the rice. Stir the rice into the mixture in the pot. Allow the rice to toast for about 1 minute, give it a good stir and toast the rice again for 1 minute. Do this a couple of more times until the rice starts to turn from white to slightly brown.
- Add the chickpeas and chicken broth. Stir, scrape rice from the sides of the pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.
- Check the rice for tenderness. It should be soft and not at all chewy. Cook it a minute or two longer if necessary.
- Return the cooked chorizo to the pan. Stir to combine; season with additional salt and black pepper to taste.
Chorizo is a Portuguese sausage made with paprika. It goes by a variety of spellings – chorizo, chourico, chourizo and variations there of. It can range from mild to hot to blow your ears off. I grew up eating the stuff at my grandmother’s house.