Chicken Catalan

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A colourful spicy rice, sausage and chicken dish with fresh summer flavours.

Ingredients

• 4 tablespoons olive oil
• 4 chicken breasts, skinned, boned and cut into bite-sized pieces
• 2 medium onions, sliced
• 1 clove garlic, crushed
• 350g (12 oz) long grain rice
• 1 tablespoon tomato purée
• ½ teaspoon turmeric powder
• 600 ml (1 pint) chicken stock
• ½ teaspoon paprika
• Salt and freshly ground black pepper
• 100g (4 oz) chorizo sausage
• 1 red pepper, de-seeded and sliced
• 1 green pepper, de-seeded and sliced
• 50g (2 oz) black olives
• 1 tablespoon chopped parsley

Method

1. Rinse the rice in a colander under a cold running tap until the water runs clear
2. In a large pot, heat half of the oil and brown the chicken pieces, remove and reserve in a warm place
3. Add the onions and garlic, fry until soft and translucent
4. Add the remaining oil and the rice and stir-fry for a few minutes so that the rice is well coated with oil
5. Add the tomato purée, turmeric, paprika, chicken stock and season to taste with salt and pepper
6. Bring to the boil, add the chicken, chorizo and peppers, cover and simmer on a low heat for 30 minutes so most of the moisture is absorbed into the rice
7. Add the olives and mix well

Serving suggestions

Serve hot, garnished with parsley

Variations

For a spicier dish, use smoked paprika and add a few finely chopped fresh chillies

See also

• Get chicken pieces the economical way, joint the chicken yourself