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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Spanish Ingredients:
2 tbs vegetable oil |
2 thinly closed chorizo sausages |
2 small red onions, sliced into thin rings |
1 large red capsicum, sliced thinly |
300g stir-fry chicken |
300g brown rice |
1/2 cup dry white wine |
1 tsp paprika (sweet, mild or hot) |
400g cherry tomatoes |
2 cups chicken stock |
2 cups boiling water |
Directions:
1. Preheat oven to 200C
2. Heat oil in a oven-proof casserole dish.
3. Cook chorizo and onion, stirring for 2 minutes.
4. Add capsicum and cook for another 2 minutes.
5. Add chicken, rice and cooking, stirring occasionally, until chicken colours (about 5 - 10 minutes).
6. Add wine and simmer rapidly until liquid reduced by about 1/2.
7. Add paprika, tomatoes, stock and boiling water.
8. Once boiling, cover dish with lid and cook in over for about 1 hour (or until rice is tender), stirring 3 times.
9. Server piping hot with bread or cold next day.
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