Rice with chicken, chorizo ​​and shrimp

Ingredients for 6 servings:

• 3 tbsp olive oil
• ½ tsp cumin
• ½ tsp oregano
• 2 tbsp soy sauce
• 1 tsp cayenne pepper
• 1 tsp paprika powder
• ½ tsp salt
• 1 sausage (chorizo), hot
• 500 g chicken
• 1 red bell pepper(s)
• 2 carrots
• 3 tomatoes
• 2 onions
• 3 cloves garlic
• 2 tsp coriander
• ¼ liter of beer
• 3 cups rice
• 250 g shrimp
• ¾ liter chicken broth

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Chicken rice

Mix together the olive oil, soy sauce, and all the spices except the cilantro to make a marinade. Cut the chicken into small pieces and add them to the marinade. Marinate for about 20-30 minutes. Meanwhile, heat a little oil in a large pot, slice the chorizo, fry until crisp, and then remove from the pan. Chop the onion and garlic, dice the carrots and tomatoes, and dice the bell peppers. Briefly fry the vegetables and add the cilantro. Deglaze with beer and simmer for 5 minutes over low heat. Add the rice and shrimp and cover with hot chicken stock by 1-2 cm. Cook the rice until tender, adding a little more stock if desired. Stir in the chorizo ​​slices at the end.