Spanish rice with chicken and chorizo

spanishchickenrice

I don’t know about you but I always get terribly confused in the period between Christmas and New Year. Today I’ve got absolutely no idea what day of the week it is – all I know is that New Year’s Eve is tomorrow (but only because my friend just phoned to remind me of the party details). Football matches are on Thursdays and Sundays, not Saturdays as usual. Even the order of the day is a blur as we’re not eating proper meals at normal breakfast, lunch and dinner times but rather grazing throughout the day on bits of cheese, chocolate and other rubbish like small cold sausages. And then there’s the drinking, not as much as when we were childless, but at least a little every day and not just wine and beer but whisky, champagne, port and other headache inducing beverages. It’s sort of fun but then part of me (the grown up part) is desperate to get back to some sort of normality on January 2nd.

For those of you who are as disorientated as me, but who would like to eat at least one proper meal over the Christmas period, I offer you this delicious and terribly easy dish. It has the comfort factor of a risotto but with absolutely no stirring.

This is for my very good friends Claire and Ed who I fed well and then poisoned with Speaker Bercow’s whisky. I hope you are feeling better now.

Spanish rice with chicken and chorizo

Serves 4

  • 3 large skinless chicken breasts cut into quarters
  • 1 sweet pointed red pepper, sliced thinly
  • 100g chorizo, cut into smallish chunks
  • ½ an onion, roughly chopped
  • 2 cloves of garlic, crushed
  • 1 ½ teaspoons of smoked paprika
  • ½-1 teaspoon of dried chilli flakes (depending on how hot you like it)
  • 860ml chicken stock
  • 250g paella rice
  • 1 large tablespoon of flat leaf parsley, chopped
  • Juice of one lemon
  • Salt and pepper
  • Olive oil

Take the pieces of chicken and marinade with ½ teaspoon of smoked paprika, ½ teaspoon of salt, half the juice of one lemon, a dash of olive oil and a few twists of the pepper mill. Cover and leave in the fridge for the flavours to mingle. I like to do this for at least an hour but if you’re in a rush then you could leave for less.

Heat the oven to 180oC fan.

Heat 2 tablespoons of olive oil in a broad shallow pan (mine is a cast iron and oven proof Le Creuset 26cm in diameter). When the oil is very hot add the chicken and brown on all sides. You don’t need to cook the chicken through but you do need to make sure that it is a nice golden colour. Remove from the pan and set aside.

Add the peppers and chorizo to the same pan and cook until the fat starts to run out of the chorizo and the peppers start to soften. Then add the onion, garlic, 1 teaspoon of smoked paprika and chilli flakes. Cook for a couple of minutes and then add the chicken stock and bring to the boil.

Pour in the rice being careful to distribute it evenly around the pan. Then add the chicken pieces evenly over the top. At this stage the pan will be very full so be careful not to spill the stock as you transfer it to the oven. Cook uncovered for 40 minutes. Remove from the oven, cover with foil and leave to rest for 5 minutes before serving.

To serve scatter with chopped parsley and the remaining lemon juice. Don’t miss out this part as it really elevates the dish.

Note: If you are feeling fancy and have access to nice fresh seafood (which is unfortunately difficult for us in Nottingham being about as far away from the sea as you can get) then you could add prawns, squid or mussels before putting in the oven.

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