Southern Living
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Mexican chorizo is made with fresh pork, while Spanish chorizo is made with smoked pork.

Makes 8 Servings


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3 (5-oz.) packages yellow rice
1 pound Spanish chorizo sausage, cut diagonally into 1/2-inch slices
4 skinned and boned chicken thighs, cubed
1 (8-oz.) container refrigerated prechopped tricolor bell pepper
1 (5.75-oz.) jar pimiento-stuffed Spanish olives, drained
1 (8-oz.) container refrigerated prechopped onion
2 garlic cloves, chopped
4 cups chicken broth
1 (14.5-oz.) can diced tomatoes, undrained
1 pound unpeeled, medium-size raw shrimp
1 cup frozen English peas, thawed


Hands-on: 12 Minutes
Total: 3 Hours, 30 Minutes

1. Place rice in bottom of a lightly greased 5-qt. slow cooker.

2. Sauté sausage and chicken in a large skillet over medium-high heat 4 minutes or until browned. Remove sausage mixture and place in slow cooker over rice, reserving 2 tablespoon drippings in pan. Top with bell pepper and olives.

3. Sauté onion and garlic in hot drippings in skillet 3 minutes or until lightly browned. Add chicken broth and tomatoes, stirring to loosen particles from bottom of skillet. Bring to a boil; remove from heat. Pour onion mixture over chicken mixture in slow cooker. (Do not stir.) Cover and cook on Low 3 hours.

4. Meanwhile, peel shrimp, leaving tails on.

5. Add shrimp and peas to slow cooker. Cover and cook 15 minutes or until shrimp turn pink.

Created date

March 2014