Ken Natton
Über Member
Ingredients:
Four Chicken Breasts, chopped into small bite sized pieces
1 Chorizo sausage, normal (not picante) sliced quite thinly
1 medium red onion chopped into half rings
150g Frozen garden peas
500g Easy cook long grain rice
1 level teaspoon of turmeric
2 ½ pints of mixed chicken and vegetable stock
Method:
1. Boil the rice in the stock. Stir in the turmeric gently as the pan heats. Simmer for around 15 minutes. Ideally you would like to take the rice off the heat as the last of the stock is absorbed and to have very little or nothing to drain from the finished rice. It is possible to do but not easy to get it just right every time.
2. Fry the seasoned chicken in a little oil. Make sure it is properly cooked, it will have no more cooking after this. If you cut it quite small it should cook pretty quickly. Set it aside and keep warm.
3. Fry the Chorizo sausage in the same pan for a short time.
4. Half the red onion then slice quite thinly in half rings
5. Cook the frozen peas timing to be ready at about the same time as the rice.
6. Drain the rice and add the chicken and Chorizo sausage, the raw red onion and the drained peas. The onion will soften just a little in the residual heat of the rice, but it should retain some crunch when it is eaten.
Four Chicken Breasts, chopped into small bite sized pieces
1 Chorizo sausage, normal (not picante) sliced quite thinly
1 medium red onion chopped into half rings
150g Frozen garden peas
500g Easy cook long grain rice
1 level teaspoon of turmeric
2 ½ pints of mixed chicken and vegetable stock
Method:
1. Boil the rice in the stock. Stir in the turmeric gently as the pan heats. Simmer for around 15 minutes. Ideally you would like to take the rice off the heat as the last of the stock is absorbed and to have very little or nothing to drain from the finished rice. It is possible to do but not easy to get it just right every time.
2. Fry the seasoned chicken in a little oil. Make sure it is properly cooked, it will have no more cooking after this. If you cut it quite small it should cook pretty quickly. Set it aside and keep warm.
3. Fry the Chorizo sausage in the same pan for a short time.
4. Half the red onion then slice quite thinly in half rings
5. Cook the frozen peas timing to be ready at about the same time as the rice.
6. Drain the rice and add the chicken and Chorizo sausage, the raw red onion and the drained peas. The onion will soften just a little in the residual heat of the rice, but it should retain some crunch when it is eaten.
