Chicken and Chouriço Rice

1. Chop the onion and sauté it in a pan with a little olive oil and the bay leaf until the onion turns golden.
2. Meanwhile, cut the cabbage into thin strips (julienne), wash it and drain well.
3. Once the onion is golden, add the shredded chicken.
4. Stir well, letting the chicken absorb the flavors and start to bubble.
5. Add the cabbage and mix it in.
6. Pour in 4 cups (32 fl oz) of water (double the amount of rice), and season with salt and pepper to taste.
7. Once it starts boiling, add the rice and stir well.
8. Slice the chouriço into medium-thick rounds and place them on top of the rice.
9. Bring the mixture back to a boil, then lower the heat, cover the pan, and let it cook until the water is absorbed and the rice is done.
10. (Remove the lid if the rice becomes too mushy.)
11. Serve with a green salad.

Recipe & Photo Credit: As minhas receitas