Ingredients
1 package boneless skinless chicken thighs
1 package (5 links) fresh chorizo sausage
1 medium onion, diced - about 1 1/2 cups
1 1/2 cups diced carrots
1 1/2 cups diced celery
1 red bell pepper, diced
2 cans diced green chile peppers
1 diced fresh cayenne pepper, with seeds
3 cloves fresh garlic, diced very small
2 cups diced portabella mushrooms
1/4 cup olive oil
3 cups cooked brown rice
1 tblsp parsley
2 large cans chicken broth (96 ounces)
salt and black pepper to taste
Preparation
Place olive oil, garlic, onions, carrots, celery, mushrooms, chile peppers, and red bell pepper in a large soup pot and saute over medium heat until soft. Add chicken broth and bring to a boil.
Cut up chicken and sausage into bite-size pieces and add the raw meat to boiling broth. Boil for 30 minutes. Add cooked brown rice and bring to a boil. Add parsley, salt and pepper. Reduce heat and simmer for an hour. Serve hot with bread and a salad.
