Spicy Rice
·
2 tsp olive oil or you can use Fry Light
·
1 medium onion, diced
·
500g chicken goujons cut
into pieces
·
50g chorizo sausage,
skinned and cut into slices
·
2 garlic cloves, thinly
sliced
·
1 red and 1 orange
pepper, deseeded and sliced
·
100g green beans,
trimmed and cut into short lengths
·
1 tsp ground cumin
·
1 tsp ground coriander
1 tsp paprika
·
½ tsp hot chilli powder
·
150g basmati rice (or arborio rice if you like it more like a risotto)
·
750ml chicken stock,
made with 1 stock cube
·
flaked sea salt
·
freshly ground black
pepper
Method
Heat the oil in a large, non-stick deep frying pan or sauté pan. Fry the onion over a medium-high heat for 3 minutes until they’re softened and lightly browned, stirring regularly.
Season the chicken with salt and black pepper, then add it to the pan and stir-fry with the onion for 2 minutes until lightly browned. Add the chorizo, garlic, peppers and beans and stir-fry together for 2 minutes more. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil.
Reduce the heat to a simmer and cook for 20 minutes, stirring regularly, until the liquid has been absorbed and the rice and chicken are both lovely and tender.
This sounds like a very tasty dish, I do like a recipe that makes everything go in the same cooking pot!
ReplyDeleteAnything that goes in one pot is OK with me.
DeleteThanks for sharing this recipe. I have a few go to recipes that are also 1 pot wonders.
ReplyDeleteThis one is great and takes no time to make so that's good too.
Delete