Arroz con Pollo (Chicken & Rice)

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o  1 1/2 cup medium grain rice washed

o  4 bone-in skin-on chicken thighs

o  4 chicken drumsticks

o  Olive oil

o  6 oz bulk Spanish Chorizo sausage no casings

o  1 large sweet red bell pepper cored, chopped

o  1 medium red onion peeled, chopped

o  2 garlic cloves peeled, crushed

o  4 tbsp Divino Sofrito Simmer Sauce

o  3 cups chicken broth

o  1 tbsp smoked paprika

o  1 tsp garlic powder

o  1 tsp salt

o  1 tsp black pepper

o  1/2 tsp cumin more or less to your liking (optional)

  Rinse and drain the rice well and place it in a bowl. 

o  In a small bowl, mix the spices, salt and pepper for the spice rub. 

o  Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).

o  In a 5-quart braising pan (or a large deep skillet with a cover), heat 1 tablespoon extra-virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now. 

o  In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the red peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.

o  Now add the Divino Sofrito Simmer Sauce, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes. 

o  Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.

o  Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.