Chicken Catalan
Chicken Catalan | |
---|---|
Best recipe reviewWow - those colours! 4.8/5 Colourful, spicy, tasty. Y Viva España! Paul R Smith |
Servings: | Serves 4 |
Calories per serving: | 476 |
Ready in: | 1 hour |
Prep. time: | 15 minutes |
Cook time: | 45 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 31st October 2012 |
A colourful spicy rice, sausage and chicken dish with fresh summer flavours.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Rinse the rice in a colander under a cold running tap until the water runs clear
- In a large pot, heat half of the oil and brown the chicken pieces, remove and reserve in a warm place
- Add the onions and garlic, fry until soft and translucent
- Add the remaining oil and the rice and stir-fry for a few minutes so that the rice is well coated with oil
- Add the tomato purée, turmeric, paprika, chicken stock and season to taste with salt and pepper
- 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
- 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
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