I thought I would share another recipe that I have made a
few times now and it is definitely one of my favourites and it’s so easy to do!
It is a chicken and chorizo rice pot, which is pretty similar to paella. It
does take a while to cook but you don’t really have to do a lot and you chuck it all into one pot. It’s a
great comfort food for dinner or lunch. The recipe I use says it serves 4 but
there is always a lot leftover so I would say this could serve 5-6.
Ingredients:
1
tbsp oil
8
chicken pieces (I use thighs)
1
large onion, chopped
1
red pepper, deseeded and chopped into large chunks
3
garlic cloves, crushed
225g
chorizo, skinned and sliced
1
tbsp tomato purée
1
tbsp thyme leaves, chopped (or you can use dried)
150ml
white wine
850ml
chicken stock
400g
long grain rice
2
tbsp chopped parsley (optional)
Method:
- Heat
the oil in a large flameproof casserole dish and brown the chicken pieces
on all sides. Remove from the dish and put to one side.
- Lower
the heat, add the onion and pepper, and gently cook for 10 mins until
softened. Add the garlic and chorizo, and cook for a further 2 mins until
the chorizo has released some of its oils into the dish. Stir in the
tomato purée and cook for 1 min more.
- Return
the chicken pieces to the dish along with the thyme, white wine and stock.
Bring the liquid to a boil, cover the dish with a tight-fitting lid and
lower the heat. Cook for 30 mins.
- Tip
in the rice and stir everything together. Cover, set over a low heat and
cook for a further 15 mins, or until the rice is cooked and has absorbed
most of the cooking liquid. Remove from the heat and leave the dish to sit
for 10 mins to absorb any remaining liquid. Season to taste and scatter
with parsley to serve.
I would say give
yourself about 1 ½ - 1 hour 45 mins to prep and cook this so not a great meal
when you just get in from work or my case uni. But it is worth it as it is so
tasty and very filling!
