Brown Spanish rice, vegetable salsa and chorizo stuffed chicken

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This is another fine example of my odd inventions. I call it spanish style, I’m sure real spaniards would frown upon that- however I tried using traditional spanish flavours-and that’s why I call it spanish style.

So- let’s get started.

Ingredients (serves 4)

4 chicken fillets

12 slices of chorizo sausage

1 clove of garlic

2 tbsp of olive oil

Salt, pepper to taste

2 yellow peppers- diced

1 large courgette- diced

400 g of white rice

3 tsp of tomato puree

3-4 tbsp of oil

1 heaped teaspoon of paprika powder

Water to cook the rice in – boiling hot

Fresh coriander leafs

Lime wedges or slices

So, the first thing you want to do is cut a pocked in your chicken. Use a sharp knife and just cut out a pocked along the fillet- just deep enough to put the chorizo in. season the chicken with salt and pepper and then sear in a very hot pan, until the breast has some nice golden colour (about 2 min each side).

Remove the chicken from the pan. It will not be fully cooked. Don’t worry about that. It will finish cooking in the oven.  Mix crushed clove of garlic with 2tbsp of olive oil and rub inside and outside of the fillet. Then place the chorizo slices inside the pocket.

Now you’re meat is ready to go into the oven for about 15min, 180C. ( I always prepare the meat in advance and only put it into the oven when the rice is nearly done- that way everything is ready at the same time.)

For the vegetable salsa – as I call it, just fry up the peppers and courgette with a bit of salt and pepper- for about 3-4 min, just until the vegetables are slightly soft. Don’t cook them too long, you want them a bit crunchy. Once ready-set aside, you can heat it up quickly, when you need it later on.

Now for the brown spanish rice, You will need a large pan with high edges, heavy bottom if possible. Heat up 3-4 tbsp of oil and when it’s hot add the rice (measure it in a cup, bowl or glass. If you add 1 glass of rice you know you need 2 glasses of water- it’s always a 2 parts of water for 1 part of rice rule).

Toast off the rice until its slightly brown and golden-stir a lot, don’t let the rice burn. This way you give the rice a nice nutty flavour. When the rice is golden brown, you add the paprika powder, your boiling water, salt to taste and tomato puree. When you put the water in, your pan will sizzle a lot, don’t worry. It’s normal. Then remember to stir the rice as it cooks. You want to cook it until all the water is evaporated. Taste it along the way, if the water is all gone and the rice isn’t soft enough- add a bit more. The rice should be cooked by the time all water is absorbed. Then I like to cook it dry for a few minutes, while stirring constantly, just to toast it off a bit more and give it a nice crunchy texture.  Once it’s ready you can set the rice aside to dry off and steam in the pot, while you put the chicken in the oven.

When the chicken is ready, take it out and let it rest 1-2 min. then heat up your vegetable salsa and rice. Cut a wedge of lime and pick a few corriander leafs to garnish.

Enjoy! 😉

 

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