Part 2
of the chorizo trilogy! Like I said a few days ago folks, not the healthiest
meat to cook with and definitely best saved for a special occasion.
Unfortunately for me, I have had a few special occasions recently and have been
incited to cook with this spicy, smoky meat. This dish I made last Sunday,
feeling a little sorry for myself after one too many champagnes at a ball on
Saturday night. I love doing the old trick of adding ground turmeric to a
risotto or curry to make the ingredients yellow in colour. Cookbooks will tell
you to add saffron threads, but unless you have high figures in the bank,
saffron is too expensive for the average Joe (aka me!). Also, ground turmeric
works just as well. Thanks Mumma for that tip! To make this dish healthier,
lose the chorizo and replace it with an extra 100-200g of chicken breast
fillets.
INGREDIENTS
- 1 chorizo, around 120g, finely sliced
- 250g chicken breast fillet, cut into even 4cm pieces
- 2 garlic cloves, finely chopped
- 1 x 400g tin of diced tomatoes or fresh tomatoes, diced
- 1 teaspoon dried rosemary / 1 teaspoon dried oregano
- 1 eschallot, finely chopped
- a pinch of ground turmeric
- 1 litre chicken stock
- 2 cups doongara rice
- coconut oil
- a handful of baby spinach leaves, washed
COOKING
1. Heat a large, deep saucepan over medium heat, adding 1 tablespoon coconut oil. Add eschallot, garlic and turmeric, stirring for 2 minutes. Add chicken pieces to the pan and cook, stirring constantly or until chicken is white in colour and cooked through. Add chorizo and rice and cook for 2 minutes. Add stock, diced tomatoes and dried herbs. Bring to the boil, then simmer, covered, for 15 minutes.
2. After 15 minutes the rice should be tender and the liquid should be absorbed. If not, simmer for a few extra minutes. Then add spinach leaves and mix through the rice. Cover again for 5 minutes or until leaves are wilted. Serve warm.
Serves / 4 -6
Total Preparation time / 15 minutes
Total Cooking time / 30 - 35 minutes
x E
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