Ordinarily I probably wouldn't name a dish Spicy Ricey, but that's what the kids called it and it sounded fun, so I'm going with it.
This all in one was born on Monday night, partly in an attempt to use what's in the fridge and freezer and partly to satisfy the longing I was having for something spicy with vegetables in it.
It is a modified mish mash of two different dishes I've made before and it worked out beautifully. Reminiscent of a slightly more high brow version of 'savoury rice' mum used to make when we were growing up...there was a packet involved so undoubtedly there were a few not so delightful numbers in the packet but it tasted good...but this tastes better!
It's the sort of thing you can make in the slow cooker on a hot day but it still tastes nice and summery.
Chicken & Chorizo Spicy Ricey - Serves 6 adults
2 Chorizo Sausages, sliced
500g Chicken Thighs, cut into 1" chunks
1 Large Brown Onion, sliced into moons
1 Large Red Capsicum, cut into 1" squares
1 Large Green Capsicum, cut into 1" squares
3 Sticks Celery, strings peeled and sliced on the diagonal into 1" lengths
6 Roma Tomatoes, cut into 1" dice
3-4 Cloves Garlic, crushed
3 tsp Paprika
1 tsp Chilli Flakes
Pinch Saffron Threads (optional)
1 1/2 cups long grain rice (I used Jasmine Rice)
2 Cups Chicken Stock (or water)
1 Bunch Coriander, washed well, trimmed and roughly chopped
1 Lemon, cut into wedges (to serve)
Sour Cream (to serve)
My saucepans have copper walls so they retain heat for ages, I can use the big one kind of like a slow cooker. If your saucepan doesn't retain heat very well then you might like to transfer it all to a slow cooker when you get the point where you add tomatoes, stock and rice. Alternatively you could put it in a large casserole dish and finish in the oven (covered) for about 20 minutes.
Heat a Tbs of olive oil in a saucepan. Throw in the onions, garlic and chorizo. Cook until the chorizo starts to get some colour and the onions are softening.
Add the chicken and when it starts to brown throw in the capsicums and celery.
Add tomatoes, paprika and chilli and stir everything together.
Add rice, chicken stock and saffron. Bring to a simmer with the lid on. Finish cooking with the heat on very low (you don't want to end up with everything stuck to the bottom) or in a slow cooker or in the oven. Give it a stir occasionally to make sure you don't end up with crunchy bits of rice floating on the top.
When your rice is cooked stir through the chopped coriander and serve with wedges of lemon and a dollop of sour cream.