Chicken And Chorizo Rice Food

BAKED RICE WITH CHICKEN & CHORIZO

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Peel and finely chop the onion, peel and finely grate the garlic and deseed and roughly chop the pepper. Pick the parsley leaves and put aside, then finely chop the stalks. Roughly chop the chorizo.
• Heat 1 tablespoon of oil in an ovenproof casserole pan on a medium heat. Once hot, add the onion, garlic, pepper, parsley stalks, chorizo and paprika. Cook for around 5 minutes, or until starting to soften, stirring regularly.
• Add the rice, then stir everything around until the rice is coated in all the lovely flavoured oil. Pour in the passata and stock, then add the zest and juice of 1 lemon.
• Submerge the chicken in the sauce, bring to the boil, then reduce to a simmer. Scrunch up a wet piece of greaseproof paper, then open it out and place on top of the bubbling dish. Put a tight fitting lid on top, then place in the oven to cook for 45 minutes to 1 hour, or until the rice is tender and the chicken is cooked through. Loosen with a splash of boiling water, if needed.
• Finely chop the parsley leaves, then sprinkle over the top. Cut the remaining lemon into wedges for squeezing over. Delicious served with a crisp green salad.

ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)

Steps:

• Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
• Make the spice rub. In a small bowl, mix the spices, salt and pepper.
• Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
• Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
• Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
• Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
• Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
• Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

CHICKEN & CHORIZO JAMBALAYA

Steps:

• Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
• Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
• Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
• Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

CHICKEN & CHORIZO RICE POT

Steps:

• Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides - you may have to do this in batches. Remove from the dish and put to one side.
• Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
• Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
• Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.

CHICKEN & CHORIZO PAELLA

Steps:

• Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
• Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
• Deseed and chop the pepper, then add to the pan for a further 5 minutes.
• Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
• Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
• Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
• Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

CHICKEN AND CHORIZO (LEFTOVERS IN TASTY DISGUISE)

Steps:

• Heat the oil in a lrg saucepan. Add onion, celery + red bell pepper & cook to soften, but do not allow to caramelize.
• Add rice, chicken stock, tomato puree & Tobasco sauce. Simmer for 10 min, uncovered.
• Stir in chicken, sausage + peas & simmer for a further 5 minutes. Turn off heat, cover & allow to stand for 5 min b4 serving.
• NOTE: For the sake of an easy + fast prep & because only 1 tbsp of tomato puree is used in the recipe, I will likely sub chili sauce & you can feel free to sub your own choice as desired.

CHICKEN CHORIZO AND RICE

Steps:

• Olive oil and season the Chicken thighs. then seal the pieces in a hot pan, then transfer to a oven proof dish and cook in the oven for approx 30min at 180c or until just cooked. Remove and cover with foil.
• Coarsely chop all the vegetables, Chorizo sausage and Garlic. Except the Mange-tout and add them to a lidded casserole dish and coat them with olive oil, season with salt & pepper. But not the courgettes as these do not need as much cooking. Place in a 180c oven for appox 30min.
• Then add the rice and courgettes to the vegetables with the chicken stock turmeric and chilli flakes. Mix in so the rice is covered then return to the oven for a further 30min or until the rice as absorbed all of the stock.
• For the last 15min of cooking return the chicken thighs on the top of the dish. When cooked transfer to a warm shallow serving dish and place the chicken pieces on the top.

SPANISH CHICKEN AND RICE WITH CHORIZO

Steps:

• In a large bowl, cover the rice with water. Soak for 15 minutes and then drain.
• In a small bowl, combine the different ingredients for the spice mix. Pat the chicken try with a paper towel, and then rub the spice mix in. Make sure to get some under the skin!
• In a deep skillet with a lid, heat the olive oil over medium-high heat. Add the chicken and deeply brown on all sides (roughly 2 minutes per side). Remove the chicken from the pan and put on a plate to one side (it won't be fully cooked at this point).
• In the same pan, add the chorizo. Fry for 8-10 minutes, or until chorizo is golden brown, stirring frequently.
• Add the green pepper and onion, and fry for another 5 minutes before adding the garlic, tomato, tomato paste, peas and bay leaves. Cook for another 2 minutes, until the garlic is aromatic.
• Add the rice to the pan, and then place the chicken on top. Pour in the chicken broth, and bring the pan to the boil.
• Lower the heat to medium, and leave to simmer, covered, for 20-25 minutes or until the liquid is absorbed by the rice and the chicken is cooked through.
• Take the pan off the heat, and leave covered for 10 mins to allow the chicken and rice to rest. Serve hot, garnished with lemon and fresh cilantro.

MEXICAN CHORIZO RICE

Steps:

• Bring chicken broth to a boil in a medium saucepan. Stir in rice, cover, and simmer for 15 minutes.
• Add chorizo to a large nonstick pan over medium heat. Use a wooden spoon to break it into small pieces. Once partially cooked, add onion and garlic and continue to cook until chorizo is cooked through and onion is soft.
• Add tomatoes and corn to the chorizo and let simmer for about 5 minutes to cook off some of the liquid.
• Stir in rice. Serve with cilantro and TABASCO if desired.

SPANISH CHORIZO RICE RECIPE

Steps:

• In a saucepan, cook the sliced ​​chorizo ​​for 2-3 minutes over medium heat until a little oil is released, stirring occasionally. Remove from the pan and set aside.
• Add olive oil, and heat for one minute. Then add the onion, red pepper, green pepper, a pinch of salt, and cook until tender.
• After that add the tomato, minced garlic, and cook until the tomato is tender, for about 5 minutes.
• Then add the chorizo, rice, thyme and mix well. Cook for 2 minutes so that the rice absorbs the flavors.
• For the final step add water, saffron, chicken broth powder, and mix well. Adjust the salt point if necessary.
• Bring to a boil, reduce heat to low, and cook with the lid on for 20 minutes. With the help of a fork, move the rice to make it lighter and it is ready to serve.

FOIL-PACKET RICE WITH CHORIZO AND CHICKEN

Steps:

• Preheat a grill to medium. Toss the rice, bell pepper, chorizo, olives, tomato sauce, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the green parts for topping.
• Tear off four 18-inch-long sheets of heavy-duty foil. Divide the rice mixture among the foil sheets. Add the chicken to the empty bowl along with the remaining 1 tablespoon olive oil, the paprika, oregano, garlic powder, 1 teaspoon salt and a few grinds of pepper. Toss to coat.
• Put the chicken on top of the rice mixture (3 pieces per packet). Bring the short ends of the foil together and fold twice to seal, then fold in the sides to form packets.
• Grill the foil packets, flipping occasionally, until the chicken is cooked through, about 25 minutes. Remove from the grill and let stand 5 to 10 minutes.
• Carefully open the packets. Sprinkle with the chopped parsley and reserved scallion greens.

SPANISH RICE, CHICKEN&CHORIZO

Steps:

• Heat the oven to18oC/fan16oC/gas4. Heat 4 tbsp oil in a paella pan or a broad, shallow pan, season the chicken thighs and brown them in batches on all sides (but don't cook through). Remove, then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers soften.
• Throw in the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chilli and cook for a minute, stirring,then add the chicken stock. Put the chicken pieces back, bring the stock to a simmer and cook, covered, over a gentle heat for15 minutes.
• Pour the rice around the chicken and season. Put in the oven and cook for 20 minutes, until the stock has absorbed and the top is golden. You don't need to stir the rice as it cooks.
• Cover the dish with foiI and leave to sit for 5 minutes. Scatter with the parsley and lemon juice over the top before serving.

CHICKEN AND CHORIZO RICE

Steps:

• Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.