• Chorizo - 04

    From Dave Drum@1:3634/12 to All on Tue Nov 29 16:40:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken & Chorizo Rice
    Categories: Poultry, Pork, Vegetables, Herbs, Rice
    Yield: 4 servings

    8 Skinned, boned chicken
    - thighs; fat trimmed
    Olive oil
    125 g Chorizo; crumbled
    2 lg Red bell peppers; cored,
    - sliced
    1 lg Onion; rough chopped
    4 cl Garlic; crushed
    1 lg Courgette; in large dice
    1 tb Hot smoked paprika
    1 l Chicken stock
    300 g Paella rice
    2 tb Flat-leaf parsley; chopped
    1 Lemon; in wedges

    Heat the oven to 180ºC/360ºF (fan 160ºC/320ºF) gas 4.

    Heat a very large, shallow, non-stick pan, season the
    chicken and brown it all over, in batches, in 1 tbsp
    olive oil. Scoop it out then do the same with the
    chorizo, then scoop that out too, leaving behind any
    oil. Add the peppers, onions and garlic to the same pan
    and cook over a medium heat until the peppers begin to
    soften. Add the courgette and cook for 3-4 minutes,
    until softened.

    Stir in the paprika and cook for 1 minute, stirring,
    then add the chicken stock. Put the chorizo and chicken
    pieces back, bring the stock to a simmer, then pour the
    rice all round the chicken. Put it in the oven and cook
    for 20-25 minutes, or until the stock has been absorbed
    and the top is golden. Cover the dish with foil and
    leave to sit for 5 minutes.

    Scatter with the parsley and squeeze lemon wedges over
    the top before serving.

    By: Janine Ratcliffe

    RECIPE FROM: https://www.olivemagazine.com

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