The exotic Spanish paella gets an interesting twist with this lovely chicken and chorizo rice pot recipe. Made with a combination of chorizo sausage and whole chicken, the dish is a heavenly combination of wonderful flavors. A hearty meal for the entire family, this one pot dish is ideal for family vacations or get-togethers. Although, slightly time consuming, it is easy to make and can be dished out without any hassle. With a little bit of preparation, you can prepare this at home easily.
So Go Ahead And Try This Fantastic Chicken And Chorizo Rice Pot Recipe. Let’s Take A Look At The Recipe:
Preparation Time: 20 minutes
Cooking Time: 1 hour 20 minutes
Chicken: 1 whole cut into 8 pieces
Chorizo: 225 grams
Chicken stock: 850ml
Long grain rice: 400 grams
Red pepper: 1 piece
Tomato puree: 1 tablespoon
Garlic: 3 cloves
White wine: 150ml
Thyme leaf: 1 tablespoon
Onion: 1 large
Parsley: 2 tablespoon
Method of Preparation:
Take a big whole chicken and cut it into 8 big pieces. Heat oil in a large pan and place the chicken pieces on it, without overlapping the pieces. Spread them in a layer and cook until it is golden brown in colour on both sides. If you cannot accommodate all the pieces at a time, prefer doing it in batches. Once done, keep aside.
Deseed the red pepper and cut into large chunks. Finely chop the onion. Add the onion and pepper to the remaining oil in the pan. If required, add a little more oil to the pan. Let them fry on a slow flame until the onions are soft. Deskin and slice the chorizo in the meanwhile. Crush the garlic clove and add it to the pan. Mix in sliced chorizo and stir well. Cook for another minute or two until the chorizo starts releasing oil.
At this stage, add the tomato puree and let it cook for two minutes. You can use the readymade tomato puree or can make some at home with fresh tomatoes. Simply grind a few ripe tomatoes in the mixer and add it to the dish for fresh taste and flavor.
As the tomato gravy starts bubbling, add the chicken pieces. Pour the chicken stock into the dish along with the white wine. Sprinkle the finely chopped thyme leaves on top and let it cook. Season the dish with salt and black pepper. Let the gravy come to a boil. Cover the dish, lower the flame and allow it to simmer for 30 minutes.
Wash and soak the rice for 20 to 30 minutes. As the chicken is almost done, tip in the rice and stir well, making sure that you do not break the rice grains. Cover again and cook it over a slow flame for 15 minutes. By this time, the rice will be fluffed and will absorb most of the liquid. Switch off the heat after 15 minutes and keep the rice covered until all the liquid is soaked up. It will take anywhere between 10 to 12 minutes.
Remove the lid and sprinkle finely chopped parsley leaves on top. Use a fork to slightly fluff the rice and your Chicken and chorizo rice pot is now ready to be served hot. You can prepare a fresh salad of your choice to serve with the rice pot. Simply chop a small cucumber, one small onion and a tomato into cubes. Season it with salt, black pepper and lemon juice. Toss well and the salad is ready.