Servings: 4 to 6
This gorgeous dish has it all: tender chicken, salty olives, floral saffron, sweet bell peppers, and smoky chorizo. Make sure to use instant rice and raw or uncooked chorizo (Mexican, not Spanish).
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.
Wonderful recipe. Long list of ingredients but very easy to make. Substituted petite green peas for English peas. Made in the slow cooker on low for 5 hours. Lots of flavor and color, and after serving four there was plenty leftover for another meal!
This was excellent! I made it in the oven and browned the chicken first. Multiple layers of flavours with a bit of heat from the chipotle, the smokiness of the chorizo and paprika and the saltiness of the green olives came together beautifully. Would definitely recommend and plan to make this again!
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?