Chicken & Rice With Chorizo & Olives

1½ cups water, divided
½ cup Valencia or Arborio
⅛ plus ¼ teaspoon table salt
1 (8 ounce) boneless skinless chicken breast, trimmed and sliced ¼ inch thick
¼ teaspoon pepper
4 teaspoons vegetable oil, divided
4 ounces Spanish-style chorizo sausage, halved lengthwise and sliced ¼ inch thick
1 small onion, chopped fine
¾ cup canned diced tomatoes, drained with juice reserved
2 garlic cloves, minced
⅛ teaspoon saffron threads, crumbled
¼ cup pitted large green olives, quartered
¼ cup frozen peas

Combine 1 cup water, rice, and ⅛ teaspoon salt in bowl. Cover and microwave until rice is softened and most of liquid is absorbed, 6 to 8 minutes.
Meanwhile, pat chicken dry with paper towels and sprinkle with remaining ¼ teaspoon salt and pepper. Heat 2 teaspoon oil in 10-inch nonstick skillet over medium-high heat until just smoking. Add chorizo and cook until lightly browned, about 2 minutes. Using slotted spoon, transfer chorizo to plate. Add chicken to fat left in skillet, breaking up any clumps, and cook until lightly browned on all sides, about 4 minutes; transfer to plate with chorizo.
Heat remaining 2 teaspoons oil in now-empty skillet over medium heat, until shimmering. Add onion and cook until softened, about 5 minutes. Stir in tomatoes and cook until beginning to soften and darken, 3 to 5 minutes. Stir in garlic and saffron and cook until fragrant, about 30 seconds. Stir in remaining ½ cup water and reserved tomato juice, scrapping up any browned bits. Stir in parcooked rice, breaking up any large clumps and ring to simmer. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 8 to 12 minutes.
Stir in browned chorizo and chicken and any accumulated juices, olives and peas and increase heat to medium-high. Cook, uncovered, until bottom layer of rice is golden and crisp, about 5 minutes, rotating skillet halfway through cooking to ensure even browning. Season with salt and pepper to taste, and serve.

Original Recipe

Anonymous