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Chicken and Chorizo Rice Pot

Sat, 22 June 2024

Chicken and Chorizo Rice Pot
Ingredients 
 
8 Chicken Thighs 
140g Chorizo diced 
400g Long Grain Rice 
800 ml Chicken Stock 
150 ml White Wine 
2 Garlic Cloves chopped
1 Red Onion diced 
1 Yellow Pepper Diced 
1 Red pepper diced 
1 Courgette diced 
120 g Fresh Basil chopped 
1 tsp Chilli Flakes 
1 tspGround Turmeric 
1 tsp Smoked Paprika 
1 tsp Mixed Dried Herbs 
1 Tbsp oil 
Salt 
Freshly Cracked Black Pepper 
 
Method 
 
  1. Heat oil in medium size pan to a high heat.
  2. Add Chicken pieces and brown all sides, cover with a lid ensuring that all chicken pieces have taken on a rich brown colour approx 15 minutes .Remove from the pan and set aside.
  3. Lower the heat slightly in pan and add Chorizo stirring quickly to caramelise the chorizo and release all the beautiful flavoursome oils from the chorizo approx 5 minutes.
  4. Next, add in all the vegetables - red onion, peppers, courgettes and Garlic. Stir till softened.
  5. Once softened add in the spices - chilli flakes, turmeric and smoked paprika and stir.
  6. Return the chicken pieces to the pan along with the wine , fresh basil , rice and stock.
  7. Season well with salt and freshly ground cracked black pepper.
  8. Stir everything together and cover with a lid.
  9. Lower the heat and leave to cook for 35 minutes until the rice and the chicken are fully cooked
  10. Remove the pan from the heat and leave the dish to sit for 10 minutes to absorb any remaining liquid. 

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