I have to admit that peppers and spicy foods in general have turned on me and I have to pause for a Prilosec from time to time. But I did think Saveur's recipe of chicken thighs with peppers, chorizo, and brown rice was worth investigating and adjusted it accordingly. Good news is, our immensely satisfying dinner didn't suffer from the omission of red peppers and chorizo. I used sweet sausage instead of chorizo to delicious results and we didn't miss the peppers at all! Add Stubb's liquid smoke instead of chorizo for smoky flavor, if you'd like. However you choose to make this wonderful one-pot dish, I would definitely use more oregano than the 2 tbsps suggested--and then summon a hungry bunch.
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox