Thu, 16 April 2020
Ingredients
1 chicken breast, diced
100g chorizo, skinned and sliced
drizzle of oil
½ red pepper, diced
½ green pepper, diced
1 stalk of celery, peeled and diced fine
1 small onion, diced
½ red chilli, chopped fine
1 ½ tbspn smoked paprika
150g long grain rice
400g chopped tomatoes (1 tin)
300ml water
1 chicken bouillon stock cube, crumbled
1 lime
2 scallions, sliced
handful fresh coriander, chopped.
Method
Lightly heat a small pot or deep frying pan.
Add the oil followed by the chorizo and the chicken.
Season lightly with salt and pepper.
Once you’ve some colour on the chicken add in the vegetables and cook until soft. Approximately 3-4 minutes.
Add in the smoked paprika and mix well followed by the rice, tomatoes and water.
Bring to the boil, add in the stock cube and mix it well.
Simmer for 13 minutes then add in the scallions and coriander.
Serve.
Thu, 31 July 2025
Chef: Eoin Sheehan
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