Chicken and Chorizo

1 whole, bone in chicken breast with skin (about 1 1/2 lbs), thighs can be substituted
Kosher salt and freshly ground pepper
1 Tbs veggie oil
1 lb Chorizo sausage, sliced
2 celery ribs, diced
1 red bell pepper, diced
1 medium onion, diced
4 garlic cloves, diced
1/4 cup flour
2 Tbs tomato paste
4 cups chicken broth
1 15 oz can chopped tomatoes
1 cup long grain rice
Tabasco sauce, for serving

Season the chicken with salt and pepper.

In a heavy pot, heat the oil until shimmering. Add the chicken, skin side down, and cook over moderately high heat until browned on the bottom, 4 minutes; turn over and cook until browned on the second side, 4 minutes. Transfer to a plate and discard the skin.

In the same pan, brown the sausages over moderately high heat, 4 minutes. Transfer to the plate with the chicken.

Pour off all but 1 tablespoon of the fat from the pot. Add the celery, bell pepper and onion and cook over moderate heat until lightly browned, 10 minutes.

Add the garlic and cook for 1 minute.

Stir in the flour and the tomato paste and cook, stirring, until the flour smells nutty, about 3 minutes.
Add the broth and tomatoes; bring to a simmer. Add the chicken and sausages to the pot. Cover and simmer over low heat until the chicken is cooked through, about 30 minutes. (Your meat thermometer should read at least 165 degrees F.)

Transfer the chicken and sausages to a cutting board. Shred the chicken into bite-size pieces. Slice the sausages into 1/2-inch-thick rounds. Return both to the pot, and stir in the scallions and rice. Simmer until heated through, 1 minute. Season with salt and pepper and serve with Tabasco

Adapted from Ezra Poundcake