Chicken and Chorizo (Leftovers in Tasty Disguise)

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“From the *Best Ever Chicken* cookbook edited by Linda Fraser & per the intro -- "The perfect way to use up leftover cold meats, this spicy dish is a fast & fortifying meal for a hungry family." A cook's note attached to the recipe further states "You can also add cooked ham (or pork), smoked cod (or haddock) & fresh shellfish to this dish." (10-15 min time was allowed for ingredient prep. Cooking time includes 5 min standing prior to serving). *Enjoy* !”

Ingredients Nutrition

  • 3 tablespoons vegetable oil
  • 1 medium onion (chopped)
  • 1 celery rib (chopped)
  • 12 red bell pepper (chopped)
  • 2 cups rice (long-grain, uncooked)
  • 4 cups chicken stock
  • 1 tablespoon tomatoes (pureed, see note following prep)
  • 3 -4 drops Tabasco sauce
  • 8 ounces chicken (cooked & sliced in bite-size pieces)
  • 4 ounces chorizo sausage (cooked & sliced thinly, may sub sausage of choice)
  • 3 ounces frozen peas


  1. Heat the oil in a lrg saucepan. Add onion, celery + red bell pepper & cook to soften, but do not allow to caramelize.
  2. Add rice, chicken stock, tomato puree & Tobasco sauce. Simmer for 10 min, uncovered.
  3. Stir in chicken, sausage + peas & simmer for a further 5 minutes. Turn off heat, cover & allow to stand for 5 min b4 serving.
  4. NOTE: For the sake of an easy + fast prep & because only 1 tbsp of tomato puree is used in the recipe, I will likely sub chili sauce & you can feel free to sub your own choice as desired.

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