Ingredients:
- 2 small cooking chorizo’s – sliced
- 1 carrot – sliced
- 2-3 small chicken thighs – cut up into chunks
- 1 tin of mexican beans – drained
- 2 cloves of garlic
- 1 onion – sliced
- 2 tomatoes – sliced
- About 1 mug of rice
- 1 heaped teaspoon of paprika
- 500ml of chicken or vegetable stock plus a little more to top up the dish
- 1/2 glass of white wine
Heat the oven up to around 170 degrees C. In a large pan add a little olive oil and then add in the cooking chorizo. Fry for a minute or so until it browns off and the oil turns red from the juices. Add in the onions, garlic and chicken and fry for a further 3-5 minutes until the chicken is cooked through. Add in the carrots, beans, tomatoes, wine and the stock and stir well. Season well with salt and pepper and add the paprika in. Simmer for ten minutes before remove from the heat and adding in the uncooked rice. Pour the whole mixture into an oven dish and place into the oven to cook until the rice is done. You will need to check it every five minutes after the first 10-15 minutes to make sure it isn’t going dry. Top the oven dish up with more stock or water if required. Once the rice is done, give it a quick final season if required and serve it up straight away!
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