- 250 g boneless, skinless chicken cut into bite-sized pieces
- 100g chorizo sausage, peeled and cut into 2 cm pieces
- 1-2 tablespoons olive oil
- 1 red onion, roughly chopped
- 2 cloves garlic, crushed
- 1 fennel bulb, roughly chopped (optional)
- 1 green chilli, deseeded and finely chopped, or 1/2 tsp cayenne pepper
- 1 yellow pepper, sliced (red or green can be used, or a bit of each!)
- 100g brown basmati rice, soaked for 20 mins before hand and well drained
- 20 fl oz hot chicken stock
- 1 teaspoon Tabasco sauce
- 3 medium tomatoes, peeled and chopped
- 1 bay leaf
- salt and black pepper
- 1 tablespoon roughly chopped fresh flat-leaf parsley
Method:
- Heat the frying pan and brown the pieces of chorizo sausage over a high heat without adding any fat. Remove from the pan to a plate and set aside.
- Heat 1 tbsp oil, brown the chicken all over and transfer that to the plate with the chorizo.
- Fry the onions for 2-3 minutes until starting to brown, then return the chorizo and chicken to the pan and add the garlic, fennel, chilli and sliced pepper. Cook for about ten minutes.
- Stir in the rice to coat with of oil, then add the chopped tomatoes, bay leaf, hot chicken stock and Tabasco. Season with salt and black pepper.
- Let it simmer over a low heat for 20 minutes, covered. Check the rice is cooked - add a little more stock if necessary. Cover with a lid for 5 more minutes, then serve sprinkled with the chopped parsley.
