Gluten Free, Main Course
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One-Pot Chicken Rice with Chorizo

one-pot chicken rice recipe

Christmas is just a week away and like everybody else, I have been busy sorting out presents in between writing, work on the blog, paperwork, everyday housework etc. Somehow time just flies by me without hesitation. Personally I find it quite difficult at this time of the year to eat well in a stress-free manner, so I am glad that I have an easy one-pot meal recipe for you this week and hopefully it will help you through one of these stressful days.

I love one-pot rice dishes, whatever ingredient you decide to use for the dish, be it meat, seafood or vegetable, the rice will always unapologetically take on all the lovely flavours, it would almost never let you down. In this recipe, the rice is cooked in a tomato-based sauce enhanced with Creole style spices and herbs; the chicken is tender and juicy, the chorizo infuses the whole dish with a smoky paprika flavour. The coriander is just the perfect final touch and gives a crisp and clean taste to the richness of the dish.

Note: I like to leave the chicken skin on the meat, which gives the dish a richer flavour, but feel free to remove the skin if you prefer. I suggest to serve this dish with a simple green salad as part of a healthy and balanced meal.

Ingredients:

(Serves 4-5)

  • 1 Free-range chicken (about 1.2kg), deboned and cut into bite size pieces (keep the carcass for home-made stock)
  • 250g long grain rice, wash and drain
  • 450ml chicken or vegetable stock
  • 1 can (400g) of chopped tomato
  • 1 small onion, peeled and finely chopped
  • 50g chorizo, roughly chopped
  • 1 scant tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1 tsp. Herbs de Provence
  • A handful of fresh coriander leaves
  • Salt and pepper to taste

Marinate the chicken pieces with a pinch of sea salt and freshly ground black pepper for about 15 minutes.

Heat a tablespoon of olive oil in a casserole; add the onion and fry until start to soften.  Tip in the chorizo and fry for a further minute until the paprika oil releases. Add the chicken pieces and fry until slight brown.

Add all the spices and then rice; stir until all ingredients are well combined. Carefully pour in the stock and then the chopped tomatoes, mixed well.

When it comes to full boil, turn the heat right down to a low simmer, put the lid on and cook for about 20-25 minutes, or until all liquid is absorbed by the rice and the chicken is cooked through. Stir occasionally during cooking.

When cooked, sprinkle the chopped coriander leaves and serve.

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