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arroz_con_pollo y chorizo

This dish started with a great deal on Chorizo. I bought two packages and used one on a traditional style breakfast. Awesome, as usual. But…the other package was still sitting in the fridge and begging for something new. Figuring I’d treat it like andouille or spicy Italian sausage, I decided to piggy back off my dirty rice recipe and make a simplified version of Arroz con Pollo. With the help of Tyler Florence (his recipe is one that doesn’t call for Saffron threads), I stayed on budget and even made the dish a pretty healthy version by substituting a whole chicken with chicken breast and lean chorizo. The chorizo is so flavorful, you don’t even miss the expensive and hard to find Saffron! Ok, maybe you will miss it, but, give this version a try and see what you think. It may not be completely authentic, but it sure is tasty!

Arroz con Pollo Y Chorizo:

2 Chicken Breast, cut into 2″ cubes (1 cut up whole chicken or thighs could substitute) – $3.19
1 package (1 lb or so) Pork Chorizo sausage – $.97
2 Tbsp Olive Oil – pantry
1 medium yellow onion, diced – $.45
1 Large Red bell pepper, diced – $.77
2 cups uncooked white, long grain rice – $.40
1 can Diced Tomato – $.69
2 tsps Cumin – pantry
1 Tbsp Minced/Crushed Garlic
1 tsp dried Oregano – pantry
1 Tbsp Paprika – pantry
2 tsps cayenne (less if you prefer more mild) – pantry
1 to 2 tsps Salt and freshly ground black pepper (to your taste) – pantry
3 cups chicken stock, or water (I add 1 Tbsp bouillon to my water, it’s cheaper) – pantry
Optional: 1 Cup Green Olives

COST: $6.47

In a medium bowl, mix olive oil, 1 tsp  salt, fresh ground pepper, cumin, oregano, paprika and cayenne. Toss in cubed chicken and mix, making sure all pieces are coated with the spice rub. Refrigerate for 20 to 30 minutes.

In a 5 qt, deep saute pan with lid (I love my Paula Dean pan), fry pork chorizo over medium heat until half way cooked, then add marinated chicken breast. Continue cooking till chicken is browned and chorizo is cooked. Remove meat and set aside.

In same deep saute pan, cook diced onion and bell pepper till soft. Add garlic and cook a minute more. Stir in rice so that the grains are well coated with the sofrito (sauted veggies). Add canned tomatoes (with liquid) and broth or water with bouillon, season again with salt and pepper to taste and return chicken and chorizo as well. Give a good stir, bring to boil, reduce to simmer, cover and cook for 20 minutes. No peaking!

Optional: Once dish is done, scatter stuffed green or spanish olives on top of the Arroz con Pollo before serving. We left them off as not everyone is a fan, but had some on the side for those that do like olives. Worked perfect!


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