You have to love one pot wonders. They are generally quite simple and easy and save so much time with washing dishes. With this recipe, once you have done your initial cooking of the garlic, onion and meats, you can leave it gently simmering away to cook while you set the table, tidy up the kitchen and do your other last minute, pre-dinner jobs. Chicken and chorizo is a marvelous taste combination so this dish will not disappoint.
Chicken & Chorizo Pilaf
Ingredients (Serves 4)
- 2 Tbsp. olive oil
- 1 large onion thickly sliced
- 2 garlic cloves, finely chopped
- 6 skinless and boneless chicken thighs cut into 3 cm pieces
- 200 g (7 oz) chorizo, sliced
- 2 tsp. sweet paprika
- 1 ¼ cup (125 g) long grain rice
- 2 ½ cups (150 g) hot chicken stock
- Grated zest and juice of one small lemon
- Handful of roughly chopped, flat leaf parsley
- Heat the oil in a heavy-based saucepan over medium-high heat.
- Cook the onion for 4-5 minutes, stirring occasionally until starting to turn golden.
- Add garlic and cook for a further minute.
- Add the chorizo and chicken, stirring for 3-4 minutes or until browned.
- Add the sweet paprika and stir for one minute or until fragrant.
- Stir in the rice then pour in the hot stock.
- Stir to combine then bring to a simmer over medium-high heat.
- Season with salt and pepper then cover, reduce heat to medium-low and simmer gently for 20-25 minutes until rice is tender. Stir in the zest, juice and parsley and serve.
- Choose a mild chorizo if are serving this to children.
- My saucepan lid has a steam vent which means I tend to lose some moisture during the cooking process. Because of this, I added extra water during cooking – about 2/3 cup (160 ml) overall. If your saucepan does not have a steam vent then you probably wont require any additional water.
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