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Spanish-style rice with chicken and chorizo
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Ingredients:
  • 36.80 gm vegetable oil
  • 1 chorizo sausage, halved lengthways, thinly sliced
  • 2 small red onions, thinly sliced into rings
  • 1 large red capsicum, thinly sliced
  • 300g chicken stir-fry strips
  • 300g brown rice
  • 125ml white wine
  • 2.50 gm sweet paprika
  • 400g can cherry tomatoes*
  • 500ml chicken stock
Instructions:
  • Preheat oven to 200°C. In a flameproof casserole, heat oil over medium heat. Sauté chorizo and onion for 2 minutes. Add capsicum and cook for another 2 minutes until softened. Stir in chicken and rice, and cook until chicken is golden.
  • Pour in the wine and let it simmer vigorously until reduced by half. Stir in the paprika, tomatoes, stock, and 1 1/2 cups (375ml) of boiling water, then bring everything to a boil. Cover the casserole tightly and cook in the oven for about 1 hour or until the rice is tender. Serve hot.

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