Publications
- 150.00g - chorizo sausage, cut into slices
- 250.00ml - arborio or long-grain rice
- 300.00ml - frozen peas
- 80.00ml - sun-dried tomatoes in vinaigrette, chopped
- 280.00ml - chicken stock
- 1.70kg - chicken portions
- 2.50ml - paprika
- 15.00ml - tomato purée
- 2.00 - large red peppers, sliced
- 4.00ml - olive oil
- 175.00ml - dry white wine
- 1.00 - onion, diced
- 5.00ml - salt and freshly ground black pepper
- 2.00 - garlic cloves, finely chopped
2. Heat half the olive oil in a large saucepan 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 saucepan until soft ? add more olive oil if necessary. Add the garlic and stir-fry for another minute. Add the chorizo and sun-dried tomatoes and stir-fry for a few minutes.
4. Pour the rice into the saucepan and stir until it's thoroughly coated with oil. Add the stock, wine, tomato purée and paprika. Heat to boiling point and then reduce the temperature.
5. Place the chicken portions on top of the rice. It's important for the rice to be completely covered with liquid. Simmer slowly for 50-60 minutes or until the rice and chicken are cooked. Stir in the peas shortly before serving.
Wine recommendation
A well-rounded Sauvignon Blanc complements this tasty dish perfectly.
