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This is a truly mouth watering dish that packs a real punch on the flavour and spice fronts!... |
Serves: | 4 |
Preparation Time: | 5 mins |
Cooking Time: | 25 mins |
Filling: | Arborio Rice - 1 cup
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| Olive Oil - 6 tbsps
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| Chorizo, cut into 1cm slices - 150 g
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| Smoked Paprika - 1 tsp
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| Paprika - 2 tsps
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| Fresh Garlic, finely chopped - 10 cloves
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| Onion, finely chopped - 1
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| 1 each Green, Red and Yellow Peppers, chopped - 3
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| Chicken Thighs, chopped - 500 g
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| Prawns - 350 g
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| Chicken Stock - 1.3 litres
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| Thyme - 1 sprig
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| Bay Leaves - 2
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| Oregano - 1 tbsp
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| Long Grain Rice - 500 g
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| Sea Salt - to taste
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| Cayenne Pepper - 1 tsp
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| Spring Onions, sliced - 5
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| Price's Spices Haitian Hottie Chilli Sauce - to taste | |
| Price's Spices Pipers Potion Pickled Chillies - 1 tsp | |
Method: | • Heat the oil in a large deep frying pan. Add the sliced chorizo and fry until lightly browned. Add the paprika and stir to colour the oil.
• Add the garlic, cook for 30 seconds, then add the onion, green / red / yellow peppers, and Pipers Potion Chillies. Cook over a medium heat until lightly browned.
• Add the chicken, prawns, bay leaves, thyme and oregano and fry over a medium heat for 5 minutes.
• Add the rice and stir for 2 minutes. Add the chicken stock and salt, bring to the boil, cover and simmer for about 15 minutes, until the rice has absorbed all the liquid and is tender.
• Stir in the spring onions and some cayenne pepper to taste.
• Add a splash or two of Haitian Hottie Chilli Sauce to zing things up, and serve with a green salad. |