PREP TIME: 15min
COOK TIME: 30min SERVES: 6
INGREDIENTS:
2 cups white rice
2 tbsp olive oil
500g chicken breast, diced
1 onion, finely diced
1 red capsicum, finely sliced
1 cup frozen peas
3 garlic cloves, chopped
½ cup parsley, chopped
½ cup sultanas
3 cups water
2 chicken stock cubes
2 tsp turmeric
1 tsp paprika
400g tin tomatoes, diced
½ cup lemon juice
½ tsp salt
¾ tsp ground pepper
1 chorizo, finely sliced
METHOD:
Step 1: Place oil in a large non-stick fry pan or paella pan. Heat oil on medium heat.
Step 2: Fry chorizo, onion, garlic and capsicum for 2 minutes.
Step 3: Add chicken. Season with salt and pepper and cook for 5 minutes until browned.
Step 4: Stir in rice to coat and toast rice for 2 minutes.
Step 5: Add tin of tomato, water, stock cubes, paprika and tumeric. Bring pan to a boil.
Step 6: Lower heat and add peas, sultanas, parsley and lemon juice. Cover and simmer for 15 minutes or until rice and chicken is cooked through.
Step 7: Serve.
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