Chicken, broad bean and chorizo rice
(from Elyce123’s recipe box)
Source: delicious. June 2005
Prep time: 15 minutes
Cook time: 45 minutes
Serves 4 people
Categories: June
Ingredients
- 2 tbsp olive oil
- 6 boneless chicken thighs, halved
- 100g chorizo, diced
- 2 medium onions, chopped
- 3 garlic cloves, chopped
- 1 green pepper, sliced
- 200g paella rice
- pinch of saffron (optional)
- 100ml white wine
- 500ml hot stock or water
- 400g broad beans, blanched and peeled, if prefered
Directions
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Heat the oil in a wide-bottomed pan and brown the chicken pieces all over. Remove and set aside.
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Add the chorizo and fry for about 1 minute. Stir in the onions, garlic, pepper and seasoning. Cover, lower the heat and ‘sweat’ for about 10-15 minutes, stirring occasionally.
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Return the chicken to the pan. Add the rice, saffron (if using) and wine. Stir and turn up the heat. Let the wine bubble fiercely for 2-3 minutes, add the stock and reduce the heat. Cover and cook for 15 minutes, then add the beans and cook for 5 minutes – the rice should be tender but with bite. Stir once and rest for 5 minutes.