Congratulations to Neil McIntosh, winner of our recipe competition who submitted this delicious dish – an interesting twist on the classic Spanish favourite.
You’ll need:
1.7kg chicken portions
Salt and pepper
45ml olive oil
2 large red peppers, sliced
1 onion, diced
2 garlic cloves, finely chopped
150g chorizo sausage (cut it into slices)
80ml (50g) sun-dried tomatoes in vinaigrette, chopped
250ml Arborio or long-grain rice
280ml chicken stock
175ml dry white wine
15ml tomato puree
1/2 tsp paprika
Frozen peas (add them, don’t add them, your choice)
Here’s how:
1. Season the chicken portions.
2. Heat the olive oil in a large pot / potjie / paella pan and fry the chicken portions until golden brown all over. Fry only a few pieces at a time.
3. Fry the peppers and onions in the same pot until soft – add more olive oil if need be.
4. Add the garlic and stir-fry for another minute.
5. Add the chorizo and sun-dried tomatoes and stir-fry for a few minutes.
6. Pour the rice into the pot and stir until it’s thoroughly coated with oil.
7. Add the stock, wine, tomato puree and paprika.
8. Heat to boiling point and then reduce the temperature.
9. Place the chicken portions on top of the rice.
10. The rice must be completely covered in liquid. Simmer slowly for 50-60 minutes or until the rice and chicken are cooked.
11. Stir in the peas shortly before serving.
Note from Leigh: This recipe feeds an army! Modify your portions accordingly. I used a third of the chicken and it fed three people well.
Congratulations to Neil McIntosh from Cape Town, who won a Boardmans voucher worth R1000. Watch this blog space for the next recipe competition, coming soon!
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