This recipe is great for leftover BBQ chicken or a good reason to always have shredded chicken in the freezer. This lovely, spicy Spanish dish is a lovely winter warmer or equally as good as an accompaniment for BBQs in summer. Absolutely delicious!
Spanish Chicken Rice
Ingredients
- 2 chorizo sausages, thinly sliced by hand
- 500g pre-cooked shredded chicken
- 1 onion, peeled & halved
- 1 med red capsicum, quartered
- 10g olive oil
- 1 teaspoon coriander, ground
- ½ teaspoon allspice, ground
- ¼ teaspoon turmeric, ground
- 600g boiling water from kettle
- 20g TM chicken or vegetable stock concentrate
- 1 teaspoon paprika, sweet
- 2 tablespoon lemon juice
- 250g rice
- 100g frozen peas
- ½ cup coriander, chopped
Garnish
- ½ cup bottled black olives, halved (optional)
- lemon wedges (optional)
Instructions
- Place chorizo into TM bowl and cook 10 mins / Varoma / speed 1 / Reverse. Drain oil by placing chorizo on paper towel for a few mins. Place chorizo and chicken into pre-warmed ThermoServer.
No need to wash TM bowl. - Place onion and capsicum into TM bowl and chop 3 sec / speed 5. Scrape down.
- Add oil, ground coriander, allspice and turmeric and sauté 5 mins / Varoma / speed 1 / Reverse.
- Place onion and capsicum mix into ThermoServer.
No need to wash TM bowl. - Place boiling water, stock, lemon juice and paprika into TM bowl.
- Place TM lid onto bowl and place simmering basket on TM lid. Weigh rice in simmering basket and rinse under cold tap until water runs clear. Insert basket into TM bowl and add frozen peas on top of rice and cook 16 mins / 100°C / speed 4. Add to ThermoServer.
- Add coriander (reserving a little to garnish) to ThermoServer and stir through.
- Garnish with olives and coriander. Serve with lemon wedges.
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Jenny says
Love this dish it has gone on my rotation a few times it's so quick & easy.
thermofun says
Thanks for sharing Jenny :D It is pretty amazing :D