Sunday, 19 July 2009

Spanish Chicken and Rice

This isn't technically a paella, but it's my version and is easy to follow and gets great results every time!

Serves 6


2 tblsp olive oil
6 chicken thighs, skinned and boned and cut into 2-3cm chunks
1 onion, finely chopped
3 cloves garlic, chopped
100g chorizo sausage, skinned and sliced
1/2 tsp paprka
1 dstsp powdered chicken stock, or one stock cube
1 tblsp tomato puree, or rich tomato pasta sauce
250ml /250g paella rice
1/2 red pepper, finely chopped, or sliced
50g frozen garden peas
1 glass white wine
1 litre boiling water (approx)


Boil the kettle.
Heat the oil in a large frying pan, which has a lid. Add the chicken and fry for 2-3 minutes until lightly browned. Add the onion, garlic and chorizo and continue to fry for 2-3 minutes. Add the paprika and powdered stock and stir well before adding the rice. Allow the rice to fry for a minute before pouring in the glass of wine. When the wine has been adsorbed add approximately 200ml boiling water, stir and cover with a lid, cook over a medium/low heat for 10 minutes. After 10 minutes move the rice around to stop it sticking and add an additional 200ml of water, cover and cook for 10 minutes. Add the red pepper and peas, add 200ml boiling water, cover and cook for 10 minutes. Test the rice to see if it is cooked, it should be cooked through with a little bite to it. Add more water if necessary and continue cooking. The cooking time and amount of liquid can vary depending on the size of pan you use, the cooking temerature and how well the lid fits the pan!
When the rice is cooked, turn off the heat and allow to stand for 10 minutes before serving.

If you want to add mussels or prawns to this recipe, sit the shell fish on top of the rice for the final 5 minutes of cooking and serve the dish with wedges of lemon - divine!!

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