Camargue Red Rice, Chicken, and Chorizo “Paella”

Preparation time: 50mins - 1 hour
Cooking Time: 30-35mins
Serves: 4
Vegetarian: No

Ingredients:

  • 250g Camargue red rice
  • 750ml water
  • 1 chicken stock cube, or 1 tbsp powder or concentrate
  • 1 tbsp vegetable oil
  • 4 chicken thighs
  • 2 red peppers, halved, de-seeded, sliced 1&1/2cm
  • 2 medium onions, peeled, sliced 1&1/2cm
  • 4 garlic cloves, peeled
  • 100g chorizo (sliced 1cm thick)
  • 4 tbsp sliced flat leaf parsley
  • Salt and paprika

Method:

  1. Add the water and chicken stock to a medium sized saucepan. Bring to the boil and add the rice, then bring back to the boil and cover. Simmer rapidly for 25 minutes or until you are ready to add the chicken. The rice’s total cooking time will be about 40 minutes.
  2. Put a large plate and a bowl for draining fat into next to your cooker. Get a medium sized (24cm) sauté or frying pan, place on a medium heat and add the vegetable oil.
  3. Next, season the chicken thighs with salt and 1/4 tsp paprika per thigh then fry the thighs over a medium to high heat for 6-8 minutes skin side down until they are golden.
  4. Put the thighs onto the plate next to your cooker and drain half the fat into the boil.
  5. Add the peppers, onion and garlic to the pan. Put the chicken legs on top and sweat for 12 minutes over a medium heat.
  6. Add the rice and its cooking liquor to the pan with the chicken and vegetables. Add 1/2 tsp salt, 1/2 tsp paprika and the chorizo. Cover the pan but leave the lid slightly ajar.
  7. Simmer for 15 minutes or until the rice is just cooked through.
  8. Leave to sit for 5 minutes. Season to taste with salt and paprika. Sprinkle the parsley over the top. Serve from the pan.


 

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