Preparation Time: 15 minutes to 30 minutes
Serves: 4 Pax, plates or people
What you need: Chicken, Chorizo, Rice, Jambalaya, Capsicum
Ingredients
3 cups long-grain rice
1 1/2 Tbsp olive oil
400g chicken thighs, cut into bite-size pieces
2 chorizo sausages, sliced
1 onion, diced
2 celery sticks, diced
1 red capsicum, seeds removed, diced
1 green capsicum, seeds removed, diced
4 cloves garlic, minced
1 Tbsp sweet or traditional paprika
2 Tbsp fresh oregano, finely chopped
2 Tbsp fresh oregano, finely chopped
1/2 tsp cayenne pepper (optional)
2 1/2 cups chicken stock
400g can diced tomatoes
2 tsp sugar
sea salt
handful fresh parsley leaves, finely chopped
Method
1. Par-cook rice by boiling for 8 minutes. Drain well and rinse under cold water to remove excess starch.
2. Meanwhile, heat olive oil in a sauce¬pan or wok over high heat. Cook chicken and chorizo for 5 minutes until golden brown. Remove with slotted spoon and set aside in bowl.
3. Reduce heat to medium-high and add onion, celery and capsicum to saucepan or wok. Cook for 5 minutes until just beginning to colour. Add garlic, paprika, thyme, oregano and cayenne pepper. Stir and cook for another 2 minutes until fragrant.
4. Stir rice through vegetables with stock, tomatoes and sugar. Return chicken and chorizo to pan, bring to a simmer and cook for 5-7 minutes, stirring occasionally, until rice is tender. Season with sea salt and pepper and stir through chopped parsley.
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