Tuesday, July 13, 2010

Spanish Chicken Rice

This dish was originally inspired by a recipe that appeared in delicious a few months ago. The flavours are similar, but the approach is a little different. In this version, the rice is cooked in the pan with all of the bits, which means it soaks up lots of yumminess while it cooks. And that's a good thing! But lets be honest, this is just a really good excuse to use chorizo and smoked paprika again, two ingredients that I think are delicious!

While this picture looks like it's been lifted from a 70's cookbook, it's just a night-time iphone pic. I really need a proper camera...

Spanish Chicken Rice
(Serves 3ish - maybe a family of four if the smalls are still little)

1 tbsp olive oil
1 chicken breast, cut into 2cm pieces
1 chorizo, halved lengthways and sliced
1 onion, diced
1 red capsicum, diced
1 clove garlic, crushed
1 tsp smoked paprika
1 cup long grain rice (I used basmati this time)
2 cups chicken stock
400g tin tomatoes, diced

In a large frying pan with a lid, quickly brown chicken pieces in oil over high heat, remove from pan. Reduce heat slightly, and fry chorizo until browned and starting to go crispy, remove.

Fry onion over medium heat for 2 minutes or until translucent. Add capsicum, cook for 1 minute and add garlic and smoked paprika. Cook, stirring for 30 seconds, then add the rice. Cook until the rice starts to crackle gently, add chorizo, stock and tomatoes. Stir to combine and bring to the boil. Add chicken and simmer until rice is cooked (about 15 mins). Check seasoning and serve.

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