Subj : Chorizo - 04
To   : All
From : Dave Drum
Date : Tue Nov 29 2022 16:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken & Chorizo Rice
 Categories: Poultry, Pork, Vegetables, Herbs, Rice
      Yield: 4 servings
 
      8    Skinned, boned chicken
           - thighs; fat trimmed
           Olive oil
    125 g  Chorizo; crumbled
      2 lg Red bell peppers; cored,
           - sliced
      1 lg Onion; rough chopped
      4 cl Garlic; crushed
      1 lg Courgette; in large dice
      1 tb Hot smoked paprika
      1 l  Chicken stock
    300 g  Paella rice
      2 tb Flat-leaf parsley; chopped
      1    Lemon; in wedges
 
  Heat the oven to 180ºC/360ºF (fan 160ºC/320ºF) gas 4.
  
  Heat a very large, shallow, non-stick pan, season the
  chicken and brown it all over, in batches, in 1 tbsp
  olive oil. Scoop it out then do the same with the
  chorizo, then scoop that out too, leaving behind any
  oil. Add the peppers, onions and garlic to the same pan
  and cook over a medium heat until the peppers begin to
  soften. Add the courgette and cook for 3-4 minutes,
  until softened.
  
  Stir in the paprika and cook for 1 minute, stirring,
  then add the chicken stock. Put the chorizo and chicken
  pieces back, bring the stock to a simmer, then pour the
  rice all round the chicken. Put it in the oven and cook
  for 20-25 minutes, or until the stock has been absorbed
  and the top is golden. Cover the dish with foil and
  leave to sit for 5 minutes.
  
  Scatter with the parsley and squeeze lemon wedges over
  the top before serving.
  
  By: Janine Ratcliffe
  
  RECIPE FROM: https://www.olivemagazine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Celery is just water, neatly organized into lines.
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