Chicken, Chorizo and Garlic

Prep time: 20 minutes 

Cook time: 40 minutes 

Serves: 6

Ingredients:

Spice Rub:

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon sea salt

• 1 teaspoon dried Italian herbs

• 3 tablespoons extra virgin olive oil

• 4 chicken thighs, skin on

• 4 chicken drumsticks

• 1 brown onion, finely diced

• 3 cloves garlic, finely chopped

• 1 chorizo, diced

• Simply Wholesome Pantry Mediterranean Recipe Base  

• 1 tablespoon butter

• 2 cups medium grain white rice, soaked in cold water for 15 mins

• 4.5 cups chicken stock

• 1/2 cup parsley, finely chopped

• 1 lemon, juiced

• Sea salt

• Black pepper

Method:

1. Pat dry chicken pieces with a paper towel. Place in a bowl with the spice rub ingredients and combine well.

2. Place a large shallow casserole pot on high heat. Add 2 tbsp olive oil and fry off chicken pieces in batches, for approx. 3-4 minutes on each side (until really crispy and golden). Remove and set aside.

3. To the same pan, add 1 tbsp olive oil and fry off onion and garlic for 2-3 minutes, stirring, so it doesn’t burn. Add the chorizo pieces and cook, stirring for 3 minutes (until they release oil and start to crisp up). Add in butter and stir through. Add in the soaked rice and combine well with the chorizo mix. Add the Simply Wholesome Pantry Mediterranean Recipe Base and stir through. Pour in the chicken stock, stir through and bring to a boil. Then turn the heat down to a very low simmer. Add the chicken pieces back to the pan, sit them on top of the rice and try not to let the crispy skin sink into the liquid. Place the lid on the pot and simmer on low for 15-20 minutes. Take off the heat and scatter with chopped parsley. Squeeze over lemon juice and season really well. Serve immediately.
   
   Tip: Check the dish after 15 minutes, as the rice may be ready at this point, you don’t want to overcook the rice, it will continue to cook for the next few minutes so a little liquid in the rice is ok.