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Chicken and Chorizo Vegetable Rice

 

Category, , DifficultyIntermediate

This is a beautiful, deeply flavourful and colourful dish. Anyone with fussy kids might find this goes down well! I use red, yellow AND green peppers here because I love how vibrant it makes the dish but sometimes we can’t get hold of ALL the colours and that’s fine too!

Yields4 Servings
Prep Time5 minsCook Time40 minsTotal Time45 mins
 4 Chicken Thighs (skinned)
 1 tsp Chipotle Paste or Smoked Paprika (depending on preference)
 2 tsp Olive Oil
 1 tsp Sea Salt
 1 tsp Black Pepper
 1 Large Garlic Clove (crushed)
 2 Sticks of Celery (diced)
 1 Large Onion (diced)
 3 Peppers (one red, one green, one yellow)
 8 Mini Chorizo (or two large)
 1 cup Rice (paella or risotto rice os best)
 500 ml Chicken or Vegetable Stock
1

Skin your chicken thighs (or legs if thats what you have) and toss them in the salt, pepper, olive oil, paprika (or chipotle paste)

2

Dice your onions, peppers and celery

3

Dice your chorizo

4

Preheat your frying pan with a tiny bit of olive oil (not too much because oil will come out of the chorizo!) and fry your chorizo for a few minutes until the fat comes out

5

Now fry your chicken in the same pan. You want it to take on the flavor of the chorizo

6

Remove the chicken and chorizo from the pan once browned. If there is a lot of oil in the pan then you can take some out. Leave the rest for browning your vegetables in

7

Add your onion and celery to the pan and stir around in the chorizo juice, then add your peppers and garlic to the pan and cook for a minute or two, stirring often to prevent too much colour on the vegetables

8

Add the rice to the pan (I use paella or risotto rice but you can use any short grain rice)

9

Return the chicken and chorizo to the pan and heat through

10

Add the chicken or vegetable stock to the pan until rice is covered (don't use all if not needed)

11

Cover the pan and simmer for about 30 mins or until the rice is cooked. Check it often though because it will vary depending on the rice you are using and the pan!

12

Note: You can change up the pepper choice as you like. Red peppers make it sweeter and green peppers add that savoury note which I think this dish needs. I take the skin off the chicken for this dish because with the chorizo then this can quickly become a greasy and horrible mess! The thing I love about chorizo is that you don’t need very much of it to get an amazing flavour!

 

Ingredients

 4 Chicken Thighs (skinned)
 1 tsp Chipotle Paste or Smoked Paprika (depending on preference)
 2 tsp Olive Oil
 1 tsp Sea Salt
 1 tsp Black Pepper
 1 Large Garlic Clove (crushed)
 2 Sticks of Celery (diced)
 1 Large Onion (diced)
 3 Peppers (one red, one green, one yellow)
 8 Mini Chorizo (or two large)
 1 cup Rice (paella or risotto rice os best)
 500 ml Chicken or Vegetable Stock

Directions

1

Skin your chicken thighs (or legs if thats what you have) and toss them in the salt, pepper, olive oil, paprika (or chipotle paste)

2

Dice your onions, peppers and celery

3

Dice your chorizo

4

Preheat your frying pan with a tiny bit of olive oil (not too much because oil will come out of the chorizo!) and fry your chorizo for a few minutes until the fat comes out

5

Now fry your chicken in the same pan. You want it to take on the flavor of the chorizo

6

Remove the chicken and chorizo from the pan once browned. If there is a lot of oil in the pan then you can take some out. Leave the rest for browning your vegetables in

7

Add your onion and celery to the pan and stir around in the chorizo juice, then add your peppers and garlic to the pan and cook for a minute or two, stirring often to prevent too much colour on the vegetables

8

Add the rice to the pan (I use paella or risotto rice but you can use any short grain rice)

9

Return the chicken and chorizo to the pan and heat through

10

Add the chicken or vegetable stock to the pan until rice is covered (don't use all if not needed)

11

Cover the pan and simmer for about 30 mins or until the rice is cooked. Check it often though because it will vary depending on the rice you are using and the pan!

12

Note: You can change up the pepper choice as you like. Red peppers make it sweeter and green peppers add that savoury note which I think this dish needs. I take the skin off the chicken for this dish because with the chorizo then this can quickly become a greasy and horrible mess! The thing I love about chorizo is that you don’t need very much of it to get an amazing flavour!

Chicken and Chorizo Vegetable Rice

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