Lately, I've been trying to get over my anti-chicken bias. I like to roast a nice chicken, but I become deeply unenthusiastic when the carcass gets broken down any further. I never order chicken in restaurants, or check the chicken option on those little reply cards for weddings and banquets. This is totally unfair to the humble bird, which can be a very delicious and non-utilitarian foodstuff.
In a very large skillet with tight-fitting top, warm:
2 Tablespoons olive oil
Add and brown on all sides:
Add and cook until fat renders a little, about 2 minutes:
1/4 - 1/2 pound chorizo sausage, the dried kind is best cut into 1/2 inch dice, but you can crumble in the kind from the refrigerator case, too.
2 medium onions, roughly chopped
2 large garlic cloves, minced
Add and cook until softened, about 5 minutes:
Add and stir until well coated in oil:
2 cups long grain rice
Pour in and bring to a boil over medium-high heat:
4 cups chicken broth, white wine, or water
1/2-3/4 teaspoon saffron or ground turmeric
2 teaspoons salt
Pinch of cayenne
Pinch black pepper
Arrange chicken pieces on top of the rice, put on the lid, reduce heat and simmer 20-25 minutes until all the liquid is absorbed, chicken is cooked through, and the rice is soft and beginning to stick to the bottom of the pan.
Cook for 5 more minutes until peas are no longer frozen. (NOTE: A good trick is to thaw the peas in warm running water before adding them.) Turn off heat and let sit undisturbed for 10 minutes.