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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Given to me by a friend of a friend. I like this one as you can adjust the seasonings to suit your taste and what you have to hand. Personally, I think this dish is best made the day before you want to eat it, the flavours the day after are the best! Ingredients:
1 teaspoon black peppercorns |
1 teaspoon cumin seed |
1 teaspoon white mustard seeds |
2 teaspoons paprika |
1 teaspoon chili powder (more or less to your taste) |
1 teaspoon dried oregano |
2 teaspoons dried thyme |
1 pinch salt |
8 ounces chicken breasts, cubed |
4 -5 ounces chorizo sausage, cut into chunks |
1 red pepper, diced |
1 yellow pepper, diced |
1 onion, finely diced |
2 garlic cloves, crushed |
9 ounces long grain rice |
1 (400 g) can chopped tomatoes |
500 ml chicken stock |
Directions:
1. In a small frypan, dry fry the peppercorns, cumin and mustard seeds over a medium heat until the mustard seeds start to pop .
2. Using a mortar and pestle, grind the pepper and seeds into a find powder then add the paprika, chili powder, oregano, thyme and salt and mix thoroughly. Set aside.
3. Heat a large, heavy base fry pan over low heat. Add the chorizo and fry until the oils are released then add the chicken and cook over medium heat for 5-7 minutes or until browned. Add the onion and garlic and cook until softened.
4. Add peppers and spice mix and fry for 2 minutes then add rice, tomatoes and stock and bring to the boil, stirring.
5. Turn heat to low and cover, Allow to simmer for 15-20 minutes (stirring occassionally) until rice is cooked and all liquid is absorbed.
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