Jamie Oliver Chorizo Pasta Food

BAKED RICE WITH CHICKEN & CHORIZO

Baked rice with chicken & chorizo image

Quick to prepare, this is a brilliant recipe to whack in the oven while you get on with other things.

Provided by Jamie Oliver

Categories Mains Chicken Pork Chorizo Chicken thighs One-pan recipes

Time 2h

Yield 4

Number Of Ingredients 12

Ingredients

1 onion
2 cloves of garlic
1 red or yellow pepper
3 sprigs of fresh flat-leaf parsley
50 g quality chorizo
olive oil
1 tablespoon sweet smoked paprika
250 g wholemeal basmati rice
8 free-range chicken thighs, skin off, bone out
500 ml passata
300 ml organic chicken stock
2 lemons

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.

Nutrition Facts : Calories 590 calories, Fat 19 g fat, SaturatedFat 5 g saturated fat, Protein 40 g protein, Carbohydrate 68 g carbohydrate, Sugar 14.2 g sugar, Sodium 1.1 g salt, Fiber 4.4 g fibre

QUICK AND TASTY CHORIZO PASTA

Quick and Tasty Chorizo Pasta image

This is a very simple dish but tastes great with grated parmesan and garlic bread. A quick store cupboard tea for those in a rush!

Provided by rgardiner99

Time 25m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Pour the oil into a large pan (a wok is the best option) and sautÃƒÂ© the onion, garlic and mushrooms until the onion is translucent, the garlic is cooked (but not brown) and the mushrooms are just about cooked.
Add the chorizo and tinned tomatoes; simmer for 5 minutes
Whilst the sauce is cooking add your pasta to very salted boiling water (the Italians say the water should be as salty as the Mediterranean Sea).
Add chilli powder, black pepper, fresh basil a sprinkle of salt to the sauce and cook for a further 5 minutes. Stirring on a regular basis.
Stir in the cream and cook for 5 minutes, stirring on a regular basis
Drain the pasta once cooked and add to the sauce. Cooked on a high heat for 1 minute whilst stirring. Do not let it stick.
Garnish with chopped basil, grated parmesan cheese and black pepper.
Serve with garlic bread.

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