Name: Spanish-style chicken pilaf
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 550 gram chicken thigh fillets, trimmed, cut into 3cm pieces; 1 medium brown onion, finely chopped; 1 clove garlic, crushed; 1 teaspoon smoked paprika; 1/2 teaspoon ground turmeric; 1 medium red capsicum, coarsely chopped; 2 chorizo sausages, sliced; 1 cup medium-grain white rice; 400 gram can chopped tomatoes; 1 1/2 cup reduced-salt chicken stock; 150 gram frozen pea and corn mix; 1 tablespoon finely grated lemon zest; 1 tablespoon lemon juice; 1/2 cup coarsely chopped flat-leaf parsley; 1/3 cup drained, sliced spanish black olives; crusty white bread, to serve

Ingredients

2 tablespoon vegetable or olive oil

550 gram chicken thigh fillets, trimmed, cut into 3cm pieces

1 medium brown onion, finely chopped

1 clove garlic, crushed

1 teaspoon smoked paprika

1/2 teaspoon ground turmeric

1 medium red capsicum, coarsely chopped

2 chorizo sausages, sliced

1 cup medium-grain white rice

400 gram can chopped tomatoes

1 1/2 cup reduced-salt chicken stock

150 gram frozen pea and corn mix

1 tablespoon finely grated lemon zest

1 tablespoon lemon juice

1/2 cup coarsely chopped flat-leaf parsley

1/3 cup drained, sliced spanish black olives

crusty white bread, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Heat oil in 2.5-litre (10-cup) flameproof dish over moderate heat.

2.Cook chicken, in batches, for 3-4 minutes or until golden brown and cooked. Transfer to a large heatproof bowl. Add onion, garlic, paprika, turmeric, capsicum and chorizo to dish. Cook and stir for 5 minutes or until vegies soften.

3.Stir in rice. Cook and stir for 1 minute or until rice is well coated in mixture. Add tomato and stock. Bring to the boil. Remove from heat.

4.Cover dish with a tight-fitting lid or foil. Bake for 25-30 minutes. Remove from oven. Stir in chicken, pea and corn mix, lemon zest and juice. Cover; bake for 5-6 minutes or until heated. Remove from oven. Stand, covered, for 5 minutes (don’t lift lid).

5.Add parsley and olives pilaf. Season with salt and pepper. Stir to combine. Serve at once with bread.

Chorizo is a spicy sausage available from major supermarkets and delis. If chorizo is unavailable, use saiami. For an authentic touch, add scrubbed, de-bearded mussels with chicken in Step 3; discard any that don’t open.
Note

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Ingredients

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