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Before you jump to Arroz con Pollo y Chorizo recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.

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A massive amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. One more way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.

As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. Green living is not really that tough. A lot of it is simply making use of common sense.

We hope you got benefit from reading it, now let’s go back to arroz con pollo y chorizo recipe. You can have arroz con pollo y chorizo using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Arroz con Pollo y Chorizo:

1. Provide 1/4 kg boneless chicken thighs, chopped into bite size chunks
2. Get 1/4 kg chorizo, sliced into thin rounds
3. Get 1 medium onion, coarsely chopped
4. Get 3 cloves garlic, minced
5. Get 1 green bell pepper, cut into strips
6. Prepare 1 1/3 cups rice
7. Prepare 1 tsp paprika
8. Prepare 2 cups chicken broth
9. Take 1 cup white wine
10. Get 1 bay leaf
11. Prepare 1/4 tsp ground annatto
12. Prepare 1/4 tsp turmeric powder
13. Provide To taste, salt and pepper

Steps to make Arroz con Pollo y Chorizo:

1. Heat chicken broth in the microwave for about a minute on high. Add annatto and turmeric powder to chicken broth.
2. In a medium skillet, heat olive oil on medium heat. Cook chicken and chorizo slices until browned, about two minutes.
3. Add onion, cook until translucent, about 3 minutes. Reduce heat to medium-low. Add garlic, stir fry until fragrant, another minute.
4. Add rice, paprika, bay leaf, salt, and pepper. Stir to coat in oil. Pat rice mixture evenly into the bottom of skillet, increase heat to high.
5. When rice begins to sizzle pour warm broth mixture and wine. Bring to a boil.
6. When broth has come to a boil, arrange bell peppers on top. Reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes.

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