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Chicken and Chorizo

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Serves: 4
45ml / 3 tbsp vegetable oil
1 medium onion, chopped
1 celery stick, chopped
1 1/2 red pepper, chopped
400g / 14oz / 2 cups long-grain rice
1 litre / 1 3/4 pints / 4 cups chicken stock
15ml / 1 tbsp tomato puree
3-4 shakes of Tabasco sauce
225g / 5oz cold roast chicken or pork, thickly sliced
115g / 4oz cooked sausage, such as chorizo or kabanos, sliced
75g / 30z frozen peas

Heat the oil in a heavy-based saucepan and add the onion, celery and pepper. Cook to soften without colouring.

Add the rice, chicken stock, tomato puree and Tabasco sauce. Simmer uncovered for about 10 minutes.

Stir in the cold meat, sausage and peas and simmer for a further 5 minutes. Switch off the heat, cover and leave to stand for 5 minutes more before serving.

You could also add cooked ham, smoked cod or haddock and fresh shellfish to this dish.

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