1 5-6 lb. roasting chicken
3 garlic cloves
2T olive oil
5 oz. chorizo
1/2c roasted red peppers
2c arborio rice
salt and pepper
paprika
Sauté 3 grated cloves garlic in 2T olive oil. Add 5 oz. chorizo to cazuela and brown. Add 1/2C roasted red peppers and 2C cooked arborio rice and stir. Season with salt and pepper. Salt inside of chicken and fill with chorizo rice stuffing. Close chicken up with toothpicks. Drizzle olive oil over chicken. Season with salt, pepper and paprika. Cover and cook at 400° for 45 minutes or until the juices run clear.
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