The Chicken with Rice, Chorizo, and Tomatoes was one of the dishes that called out to me from Smitten Kitchen Keepers, and I finally made it recently. It was delicous.

I scaled back on the amount of chicken, using about 1.5 pounds. (I should have also scaled back on the rice, but for whatever reason I did not.) I had trouble easily finding cured Spanish-style chorizo, and when I finally did spot it somewhere it was sliced for charcuterie boards. I just chopped it up a bit, and then spent a little time peeling all the pieces apart. I was about an ounce short but we still got plenty of chorizo flavor.

I did find that there was quite a lot of oil left in the pan after I browned the chicken, so I spooned most of it off, and just added a little bit back in later when I needed some. Next time I’ll go easy on the oil.

I used my enameled cast iron dutch oven, and I did not get the crispy bottom on the rice, in part because the rice burned and stuck. This seems to happen with this pot, particularly when I’m making something that’s not being stirred regularly. I’m not sure if it’s because the finish is worn down or if it’s just because it holds the heat. Deb calls for a saute pan but the only other thing I had that I think would have held the volume is a heavy-bottom stainless steel pan, which I suspect would have had the same problem.

I served this with a side of sauteed sprouting broccoli, which was a nice counterpoint to the richness of the rice. I’ll definitely make this again.