Chicken & Chorizo Spanish rice

Ingredients

  • 2 chicken legs and thighs
  • 1 onion, thinly sliced
  • 2 fresh chorizo sausages
  • 1 cup basmati rice
  • 1 1/2 cup chicken broth
  • 1 red pepper, thinly sliced
  • 10 green olives, preferably Spanish, preferably unpitted
  • 1/4 cup sliced almonds

Method

  1. Remove sausage from casing and fry until cooked.  Remove from pan
  2. Fry the onion until caramelized.  Add back the sausage and rice, and stir for a minute or two
  3. Add onion / sausage / rice mixture to rice cooker
  4. Use the chicken broth to deglaze the pan, and add to rice cooker
  5. Add olives (pushing into the rice mixture) and then red peppers on top
  6. Cook rice
  7. Toast the almonds, either frying with butter or in the oven
  8. Grill chicken and serve on top of rice. Sprinkle with toasted almonds

Notes

  • Loosely based on a LCBO recipe, although they have far too many ingredients for my liking.  There's enough flavour in the chorizo, there's no need to add more paprika and garlic
  • Usually when cooking rice I use a 1:1 ratio water:rice plus a little more water.  Here's it's about 1.5:1 liquid:rice ratio
  • The LCBO recipe also calls for everything to be cooked in the same pot; but it's easier to do the chicken separately (probably safer and healthier too)

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