I'm all for trying new recipes, and this is one that will now be in my repertoire for years to come! It is so easy to do, and is so worth it at the end! I don't know how i managed for so long before finding this!
One thing that is really nice about this recipe, is that you can adjust the heat to suit yourself. I like it really hot so i add quite a lot of chilli!! YUM!
Ingredients:
250g Chicken breasts/thighs cut into pieces
110g Chorizo peeled and cut into small pieces
1-2 tbsp Olive Oil
1 Onion cut into pieces
2 cloves garlic, crushed
2 sticks celery, chopped
2 red chillies, finely chopped
1 yellow pepper sliced
175ml basmati rice
1 Pint Chicken stock
1 tin chopped tomatoes
First of all, heat the frying pan over a high heat and brown the pieces of chorizo sausage,
without adding any fat, then remove them from the pan to a plate and set aside.
Then add a tablespoon of the oil and, when it's hot, brown the chicken and transfer that to the plate with the chorizo. Next, fry the onions for 2-3 minutes to brown them a little at the edges, then return the chorizo and chicken to the pan and add the garlic, celery, chilli and sliced pepper.
Continue to fry for 4-5 minutes, till the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if you need to.
Now stir in the rice to get a good coating of oil, then add the Tabasco to the hot chicken stock. Next, add the chopped tomatoes and bay leaf to the pan, then pour in the stock. Season with salt and freshly milled black pepper, give it all one stir and push the rice down into the liquid. Now turn the heat to low, put a lid on and let it barely simmer for 20 minutes.
Then, check that the rice is cooked and add a little more stock, if necessary. Cover with a lid for 5 more minutes, then serve, and enjoy!
