INGREDIENTS
- 3 cups long-grain rice
- 1 1/2 Tbsp olive oil
- 400g chicken thighs, cut into bite-size pieces
- 2 chorizo sausages, sliced
- 1 onion, diced
- 2 celery sticks, diced
- 1 red capsicum, seeds removed, diced
- 1 green capsicum, seeds removed, diced
- 4 cloves garlic, minced
- 1 Tbsp sweet or traditional paprika
- 2 Tbsp fresh oregano, finely chopped
- 2 Tbsp fresh oregano, finely chopped
- 1/2 tsp cayenne pepper (optional)
- 2 1/2 cups chicken stock
- 400g can diced tomatoes
- 2 tsp sugar
- sea salt
- handful fresh parsley leaves, finely chopped
METHOD
1. Par-cook rice by boiling for 8 minutes. Drain well and rinse under cold water to remove excess starch.
2. Meanwhile, heat olive oil in a sauce¬pan or wok over high heat. Cook chicken and chorizo for 5 minutes until golden brown. Remove with slotted spoon and set aside in bowl.
3. Reduce heat to medium-high and add onion, celery and capsicum to saucepan or wok. Cook for 5 minutes until just beginning to colour. Add garlic, paprika, thyme, oregano and cayenne pepper. Stir and cook for another 2 minutes until fragrant.
4. Stir rice through vegetables with stock, tomatoes and sugar. Return chicken and chorizo to pan, bring to a simmer and cook for 5-7 minutes, stirring occasionally, until rice is tender. Season with sea salt and pepper and stir through chopped parsley.
Tip: check the label on the chorizo and chicken stock if eating gluten free.
