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Spanish style savoury rice
Spanish style savoury rice
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Ingredients:
  • 1 medium onion, diced
  • 2 cloves garlic, minced or finely diced
  • 4 spring onions, finely sliced
  • 500g chicken thigh fillets, cut into strips
  • 1 chorizo sausage, cut into small cubes
  • 300.00 gm medium-grain white rice
  • 400g can chopped tomatoes
  • 765.00 gm hot chicken style liquid stock
  • 375.00 ml frozen peas, rinsed under water
  • 2.50 gm sweet paprika
  • Oil, for frying
  • 40.00 ml parsley, chopped, optional
Instructions:
  • Choose a spacious non-stick pot with a secure lid for this recipe.
  • On medium to high heat, sauté half the onions, garlic, and spring onions in 2 tbsp of oil until onions are softened. Brown the chicken strips, seasoning with paprika and pepper to taste. Remove chicken from the pan and set aside.
  • In the same pan, sauté the rest of the onion, garlic, and spring onion with the chorizo until the chorizo releases its oils. Feel free to add a splash of oil to help this along.
  • Add the rice to the pan and ensure it's well coated with the ingredients. Stir vigorously for a minimum of 2 minutes.
  • Reduce the heat to very low. Incorporate tinned tomatoes and chicken, stirring well. Pour in 2 cups of stock, mix it in, and cover with a lid.
  • Allow the rice to soak up the stock until mostly absorbed. Mix in the peas. Pour in another cup of stock and cover. Let the rice absorb the liquid completely, then stir. Test the rice for readiness by feeling or tasting. If more liquid is needed, add extra stock or water and cover again.
  • Continuously test the rice as the liquid is absorbed. Stir well to make sure you check the rice from the middle of the pan, not just the top. If it's still too firm, add a small amount of water, being cautious not to add too much and make the rice soggy.
  • Garnish with a generous sprinkle of fresh chopped parsley before serving.

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