Even though Spring has arrived, we are still having some chilly evenings and there is nothing I like better than some warm comfort food in a bowl! Even better if there is minimal prep and clean up. This rice pot is perfect for family dinners when you want something without much effort that still tastes delicious.
White wine, chicken stock, chorizo, chicken and rice pair together perfectly in this combination. You can also use shrimp in place of the chicken if wished.
The chicken is cooked first, then the chorizo is cooked to allow the oils to release. This gives the red pepper such a depth of flavour, and allows the flavour of the chorizo to permeate through the entire dish.
Cooking everything in one pot means minimal clean up- always a bonus in this house!
As this mixture simmers, it emits a beautiful smell and makes my whole house smell welcoming and homey.
Best served in a bowl with some mixed vegetables (either mixed through or on the side) and some parmesan cheese sprinkled on top. This goes great with some crusty bread and a glass of red wine for a dinner date, and is just as welcome during a busy weekend or cold evening.
Chicken and Chorizo Rice Pot
- 1 tablespoon rice bran oil
- 500 grams chicken breast fillets
- 1, finely chopped red capsicum
- 2, sliced chorizo sausage
- 1 tablespoon tomato paste
- 1 tablespoon Tuscan seasoning
- 2/3 cup white wine
- 3 cups chicken stock
- 2 cups white rice
Heat oil in a large frypan. Cook chicken for 5-6 minutes until browned. Transfer chicken to a plate. Reduce heat to medium. Add capsicum to casserole dish and cook for 10 minutes, until softened. Add chorizo and cook for 2 minutes, until chorizo has released some of its oils. Stir in tomato paste. Return chicken to the dish with Tuscan seasoning, wine and stock. Increase heat to high and bring to boil. Cover with a tight fitting lid and simmer for 30 minutes. Add rice and stir to combine. Reduce heat to low, cover and cook for 15 minutes until the rice is tender. Remove from heat and stand for 10 minutes.
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