We made this dish again tonight, now that the weather shows the outlines of impending winter. This is another Rachael Ray recipe, and she specializes in those dishes which you can whip up for a weeknight dinner. Here’s the recipe link. That said, we don’t make the recipe the way she writes.
We substitute andouille sausage for chorizo because there is a lot more fat (and calories) in chorizo. We also cut the chicken into small pieces and cook the seasoned chicken before putting the sausage and vegetables in the same pot. We also cook the rice separately, then serve the dish over that rice.
Finally, the flavor for this dish hinges on using smoked paprika. We use the Penzey’s Spanish smoked paprika which has a much different flavor than the typical grocery store Hungarian sweet paprika. Don’t make that substitution. If necessary, use a small amount of ground chipotle pepper instead of smoked paprika. Just don’t overdo it.