I originally uploaded this recipe a few months ago and I have just made it for the first time since. I have tweaked the steps and added chorizo and I was so blown away with the result. I loved it before and now it will have to become a regular. So much flavour and so easy. If you want it as a looser dish then add more water but I like it to be quite thick. Also to make this dish really sing only use a good quality smoked paprika. I seriously can't believe the difference. This one will win over even the harshest critics. Eb x
- 1 brown or red onion
- 3 cloves garlic
- 1/2 red chilli
- 20g oil
- 500 g chicken thighs (diced)
- 130g chorizo (sliced)
- 1 green capsicum
- 1 red capsicum
- 1 tsp turmeric
- 2 tsp cumin ground
- 2 tsp smoked paprika (good quality)
- 1/4 tsp cinnamon
- 100 g white wine
- 400 g Tin Tomatoes Diced
- 2 tablespoon TMX stock concentrate or chicken stock paste
- 200 g arborio rice
- 100 g water
Place onion, garlic and chilli in the bowl and chop on Speed 7 for 3 seconds. Add oil and cook for 5 minutes on 100deg on Speed 1.
Add chicken, chorizo, capsicum and spices and cook for 5 minutes at 100 deg on Reverse Speed 1.
Add wine and rice and cook for 2 minutes at 100 deg Reverse Speed 1.
Add tomatoes, stock and water and cook for 15 minutes at 100 deg Reverse Speed 1.
Allow to rest in Thermoserver for 10 minutes.