• 1 Tbsp of olive oil
  • 1 Sliced red bell pepper
  • 1 Large yellow onion
  • 1 Minced garlic clove
  • 1 lb of skinless chicken thighs
  • 1 Link of Spanish chorizo sausage link
  • 1/3 lb of peeled and deveined shrimp
  • 1 cup of short-grain white rice
  • 1 tsp of dried oregano
  • 1 and ½ tsp of paprika
  • 2 to 3 saffron threads
  • 1 can of about 15oz of diced tomatoes
  • 1 Cube of bouillon
  • 1 Heap cup of water
  • Flat-leaf parsley, for garnishing
  • 1 Fresh lemon for garnish


  1. Start a small fire and burn some wood
  2. Chop the pepper and the onion, then slice the chorizo into pieces then finely chop the garlic
  3. Put the Dutch oven over the hot coals then add in the oil to your Dutch Oven
  4. Add in the chicken meat then cook for about 5 to 6 minutes per side
  5. Remove the chicken from the Dutch oven then set it aside
  6. Add the chorizo and the shrimp to the Dutch oven and cook for about 5 minutes then stir in the onions and the peppers with the oregano and the paprika and cook for about 3 minutes
  7. Add in the rice and combine for about 1 minute then add in about 1 cup of water the saffron, the diced tomatoes and the bouillon cube and mix very well
  8. Add in the cooked chicken thighs, the shrimp, and the chorizo back into the Dutch oven and place over the rice then cover the Dutch oven with the lid
  9. Cook for about 30 minutes then remove from the heat and sprinkle the top with fresh chopped parsley and with a squeeze of lemon
  10. Serve and enjoy your dish!

Nutrition Information

Calories: 376, Fat: 17 g, Carbohydrates: 36g, Protein: 14g, Dietary Fiber: 0.4 g

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