Ingredients
1 pound chicken sausage without casing*
1 Spanish chorizo sausage removed from casing and cut into bite-size pieces
1 onion - minced
1 bulb of garlic - minced
1 cup of bomba rice
1/4 cup (half a stick) of butter
1 cup of grape tomatoes
2 cups of kale
1 big pinch of saffron threads
Salt and Pepper for seasoning
3 cups of chicken stock or water
3 sprigs of thyme (optional)
1/4 cup of dry white wine (optional)
1 tbsp olive oil for sauteeing
Instructions
- Sauté the onion until translucent (2 minutes)
- In the meantime, remove chicken sausage from casing and add to the pan. Brown and break it up until parts are crispy (8 minutes)
- Prep the rest of your ingredients
- Remove spanish chorizo sausage from the casing and cut it into pieces
- Roughly mince the garlic
- Cut the kale into smaller pieces
- Blend the tomatoes in a small blender or food processor
- Add HALF the garlic and sauté until fragrant. (2 minutes)
- Remove the chicken sausage and set it aside.
- In the same pan, brown the chorizo and let the fat render (4-5 minutes) - remove some of the fat using a paper towel if needed. Remove from an and set it aside.
- In the same pan, add the blended tomatoes and cook off the liquid to deepen the flavors – about 3 minutes.
TIP: if you have white wine, add ¼ cup - Add the butter and the bomba rice. Sauté for 2 minutes until every grain of rice is a nice red/orangy color
- Add the rest of the garlic and sauté for 1 minute.
- Add back the chicken sausage and chorizo sausage
- Add the kale and sauté for 1 minute.
- Add the water or chicken stock and the saffron.
- THIS IS THE LAST TIME YOU WILL STIR YOUR RICE.
- Add your thyme on the top and put the lid on. Do not touch for 25-30 minutes. Heat should be on low heat. Leave it alone. Set it and forget it. DO NOT STIR!
- After 25-30 minutes, check if your rice is done: try a few bites of the rice on the corner. If the liquid has fully evaporated and the rice is el dente then you are good to go.
- I like my bottom layer of rice to be crispy so you can turn it up a bit to medium and hear the sizzle (5 minutes)
Notes
*CHICKEN SAUSAGE without casing. You can buy whatever Chicken Sausage you like and remove the casing. I like to purchase the sausage without casing already made by my local butcher. Saves time in seasoning my chicken.
EQUIPMENT
Large shallow skillet with lid - Our Place pans are the best for this.
Blender
GARNISH
- lemon wedges will brighten up this dish.
- chopped parsley or cilantro
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: mains
- Method: one-pot skillet
- Cuisine: filipino/spanish