Another one of my ‘let’s use up all that stuff at the bottom of the fridge’ creations..
This is a terrific one-pot dinner – although I have to say that I routinely forget about it until someone or something reminds me!
- a large deep frying pan or wok
- measuring jug
INGREDIENTS: to feed about 4-6 hungry people..
- 1 med-large red onion, peeled, cut into wedges and separated
- a yellow pepper in thin slices
- 1 red chilli de-seeded and finely chopped
- 2-3 cloves of garlic, finely chopped
- 2 chicken breasts, cut into long thin strips
- 100g Chorizo sausage, sliced
- Nice splash of red wine (optional)
- 1 tin of tomatoes
- few drops of Tabasco
- 600mls of hot chicken stock
- 175g Basmati rice – well washed
- Salt and freshly ground black pepper, to taste.
- juice of half a lime (optional) with some Lime wedges to serve.
- Chopped Coriander, to serve
- Wash the rice well, in a sieve under cold water. Shake well to remove as much excess water as possible just before you add it to the pan.
- Fry the Chorizo in the dry pan until it’s crisp and the oil runs out.
- Reduce the heat slightly and add the onions and peppers. Allow them to cook gently until softened but not coloured.
- Add the chilli and the garlic and cook for a minute or two.
- Add the chicken and allow it to colour slightly.
- Add the drained rice and stir in well until all the grains are coated in oil
- Add the tomatoes and the hot chicken stock.
- Stir it all well together, reduce the heat to a simmer, and allow to cook uncovered, for about 20-30 minutes – stirring every 5 minutes or so -until the rice is cooked and most of the liquid has been absorbed.
- Towards the end of the cooking time, taste for seasoning and add salt, pepper and Tabasco as desired
- Serve, with a squeeze of fresh Lime, and a sprinkle of chopped Coriander, with garlic bread, or toasted pitta and a big fresh green salad
- This will sit very happily for 10 minutes while you gather the family together, so take it off the heat as soon as you think the rice is cooked. I like to serve this when the rice is cooked, but before all the liquid has been absorbed. The sauce has a delicious flavour.
- This is a very forgiving recipe, but do measure out the rice and the liquid – the quantities are correct, and work best.
- If you have no Chorizo, just put a teaspoon of paprika and/or one of smoked paprika if you have it.
- Today I used an ordinary white onion, and a red pepper, so they are always interchangeable.
- Feel free to add any other veggies that are hanging about – just make sure that they’re cut into the same size as the pepper and onion. Things like carrots require more cooking, so cut them smaller, if you’re using them.
- I squeezed over half a lime that was just sitting there, doing nothing, and was amazed at the zingy flavour that it brought to the final dish, so I’ve added it to the ingredients list. If you don’t have a lime, just use about a teaspoon or so of lemon juice instead.