I made this one up the other day while i was trying to think of something different to do with chicken breasts, it turned out extreemly nicely.
Ingredients:
1 Large onion finely chopped
2 Cloves of garlic, crushed
1 Large red pepper cut into 1" pieces
150g of Chorizo sausage chopped into 1/4" cubes
4 skinned and boned chicken breasts cut into 1" pieces
1 tablespoon of smoked paprika (pimenton)
1/2 teaspoon of dried oregano
1/2 teaspoon of dried rosemary
1 and a half tins of chopped tomatos
1 tablespoon of sundried tomato puree
15 strands of saffron
white rice
Method:
Heat some olive oil in a large lidded frying pan and then gently fry the onion, garlic and chorizo sausage for around 5 minutes, stir in the smoked paprika, oregano and rosemary and then add the chicken, cook until all the chicken has sealed (no pink visable). Stir in the red pepper and the tomato puree and then add the chopped tomatos, season well with salt and peper and bring the pan up to a simmer, then place the lid on the pan and cook on the lowest heat possible for 1 hour, after an hour remove the lid and continue to cook for another half an hour to reduce the sauce.
For the Saffron rice add the saffron strands to a pan of cold salted water, bring the pan up to the boil and then remove from the heat, cover with a lid leaving it to infuse while the rest of the meal is cooking.
When you are ready to eat bring the water back up to the boil and cook the rice as per the packets instructions (usually around 12 minutes).
Ingredients:
1 Large onion finely chopped
2 Cloves of garlic, crushed
1 Large red pepper cut into 1" pieces
150g of Chorizo sausage chopped into 1/4" cubes
4 skinned and boned chicken breasts cut into 1" pieces
1 tablespoon of smoked paprika (pimenton)
1/2 teaspoon of dried oregano
1/2 teaspoon of dried rosemary
1 and a half tins of chopped tomatos
1 tablespoon of sundried tomato puree
15 strands of saffron
white rice
Method:
Heat some olive oil in a large lidded frying pan and then gently fry the onion, garlic and chorizo sausage for around 5 minutes, stir in the smoked paprika, oregano and rosemary and then add the chicken, cook until all the chicken has sealed (no pink visable). Stir in the red pepper and the tomato puree and then add the chopped tomatos, season well with salt and peper and bring the pan up to a simmer, then place the lid on the pan and cook on the lowest heat possible for 1 hour, after an hour remove the lid and continue to cook for another half an hour to reduce the sauce.
For the Saffron rice add the saffron strands to a pan of cold salted water, bring the pan up to the boil and then remove from the heat, cover with a lid leaving it to infuse while the rest of the meal is cooking.
When you are ready to eat bring the water back up to the boil and cook the rice as per the packets instructions (usually around 12 minutes).
