This is a truly mouth watering dish that packs a real punch on the flavour and spice fronts!...
Arborio Rice - 1 cup
| ||Olive Oil - 6 tbsps|| |
| ||Chorizo, cut into 1cm slices - 150 g|| |
| ||Smoked Paprika - 1 tsp|| |
| ||Paprika - 2 tsps|| |
| ||Fresh Garlic, finely chopped - 10 cloves|| |
| ||Onion, finely chopped - 1|| |
| ||1 each Green, Red and Yellow Peppers, chopped - 3|| |
| ||Chicken Thighs, chopped - 500 g|| |
| ||Prawns - 350 g|| |
| ||Chicken Stock - 1.3 litres|| |
| ||Thyme - 1 sprig|| |
| ||Bay Leaves - 2|| |
| ||Oregano - 1 tbsp|| |
| ||Long Grain Rice - 500 g|| |
| ||Sea Salt - to taste|| |
| ||Cayenne Pepper - 1 tsp|| |
| ||Spring Onions, sliced - 5|| |
| ||Price's Spices Haitian Hottie Chilli Sauce|
- to taste
| ||Price's Spices Pipers Potion Pickled Chillies|
- 1 tsp
• 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.