Serves 4-6
Ingredients
500g skinless chicken thighs
200g chorizo
1 onion finely diced
1 green pepper finely diced
1 red pepper finely diced
1 tin chopped tomato's
3 cloves garlic crushed
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp turmeric
1 tbs fresh thyme
3 tbs fresh parsley chopped
200ml white wine
1 litre chicken stock (more if required)
400g brown basmati rice
sour cream and sliced spring onions to serve
Method
1. Cut the thighs in half and season before browning in a hot pan, add the chopped chorizo and cook for 3-4 mins. Add the onion, and peppers and cook for a further 5 mins. Add the garlic, bay leaves, turmeric, paprika and cumin and continue cooking for a couple of mins, add the white wine and tomato's.
2. Add the rice to the pan and stir through, pour in the boiling stock and bring to a simmer. cover with a lid and cook for 50-60 mins or until the rice is cooked, adding more stock if required, Stir through parsley, spring onions and season.
3. Serve with spring onions and dollop sour cream.
Ingredients
500g skinless chicken thighs
200g chorizo
1 onion finely diced
1 green pepper finely diced
1 red pepper finely diced
1 tin chopped tomato's
3 cloves garlic crushed
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp turmeric
1 tbs fresh thyme
3 tbs fresh parsley chopped
200ml white wine
1 litre chicken stock (more if required)
400g brown basmati rice
sour cream and sliced spring onions to serve
Method
1. Cut the thighs in half and season before browning in a hot pan, add the chopped chorizo and cook for 3-4 mins. Add the onion, and peppers and cook for a further 5 mins. Add the garlic, bay leaves, turmeric, paprika and cumin and continue cooking for a couple of mins, add the white wine and tomato's.
2. Add the rice to the pan and stir through, pour in the boiling stock and bring to a simmer. cover with a lid and cook for 50-60 mins or until the rice is cooked, adding more stock if required, Stir through parsley, spring onions and season.
3. Serve with spring onions and dollop sour cream.
