Chicken and Chorizo (Leftovers in Tasty Disguise) |
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Prep Time: 10 Minutes Cook Time: 23 Minutes |
Ready In: 33 Minutes Servings: 6 |
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From the *Best Ever Chicken* cookbook edited by Linda Fraser & per the intro - The perfect way to use up leftover cold meats, this spicy dish is a fast & fortifying meal for a hungry family. A cook's note attached to the recipe further states You can also add cooked ham (or pork), smoked cod (or haddock) & fresh shellfish to this dish. (10-15 min time was allowed for ingredient prep. Cooking time includes 5 min standing prior to serving). *Enjoy* ! Ingredients:
3 tablespoons vegetable oil |
1 medium onion (chopped) |
1 celery rib (chopped) |
1/2 red bell pepper (chopped) |
2 cups rice (long-grain, uncooked) |
4 cups chicken stock |
1 tablespoon tomato (pureed, see note following prep) |
3 -4 drops tabasco sauce |
8 ounces chicken (cooked & sliced in bite-size pieces) |
4 ounces chorizo sausage (cooked & sliced thinly, may sub sausage of choice) |
3 ounces frozen peas |
Directions:
1. Heat the oil in a lrg saucepan. Add onion, celery + red bell pepper & cook to soften, but do not allow to caramelize.
2. Add rice, chicken stock, tomato puree & Tobasco sauce. Simmer for 10 min, uncovered.
3. Stir in chicken, sausage + peas & simmer for a further 5 minutes. Turn off heat, cover & allow to stand for 5 min b4 serving.
4. NOTE: For the sake of an easy + fast prep & because only 1 tbsp of tomato puree is used in the recipe, I will likely sub chili sauce & you can feel free to sub your own choice as desired.
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