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June 2, 2016 / mintcustard

One pot chicken and chorizo rice.

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One pot chicken and chorizo rice.

I must confess, as well as the dish you need to bake this one pot rice, you will need a saucepan and a frying pan too. The calendar might say June but flamin’ it isn’t. We needed a hearty, warming meal but with a Mediterranean twist just to make us feel that summer might be just around the corner. By parboiling the rice (the reason you need a saucepan) it makes this dish faster to cook in the oven. You can freestyle this too, add in any vegetable bits and pieces you need to use up in the fridge. Mushrooms, tomatoes and olives are ideal, but asparagus or broccoli spears would work just as well. If you don’t have chorizo, bacon would do. If you like it hot, add some chilli. It really is up to you.

Ingredients.

150 g basmati rice, (I use a mix of brown and wild)

400 g chicken breast or thighs cut into bite sized pieces.

150 g chorizo diced

1 onion finely chopped

1/2 a yellow pepper diced

1 garlic clove crushed

handful of green olives

half a lemon, cut into wedges.

stock cube

olive oil

1 large gratin dish

foil to cover the gratin dish.

How to ……

  • Preheat the oven to 180c
  • Parboil the rice for 10  minutes (if brown rice, less if white rice.)
  • In a frying pan, soften the onion, garlic and peppers in a little olive oil.
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Softening the onions and the peppers.

  • Tip the parboiled rice and the cooked onion and pepper mix into the gratin dish and stir to combine.
  • In the same frying pan cook the chorizo gently for a minute or so. Once it begins to release it’s paprika infused oil, tip in the chicken and cook until sealed on all sides.
  • Scrape into the gratin dish. Add in any additional vegetables. I had olives to add at this point.
  • Deglaze the pan with chicken stock, or water or a little white wine if you have any. It really is a free form dish.
  • Pour the stock over the rice and top up with a little more water if needed, the rice should be barely covered.

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  • Pop the lemon wedges in the corners of the dish.
  • Cover the gratin dish with a layer of foil and bake for 20 minutes.
  • Serve with a big green salad or some steamed green vegetables.

We had swiss chard with ours, lightly sauteed in butter.

 

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