Ingredients
- Olive oil
- 1 Chorizo Sliced
- 4 Thigh Fillets Diced
- 1 onion diced
- 1 red capsicum diced
- 200 grams Arborio rice
- 1 tin diced tomato
- 750 mls of salt reduced chicken stock
- Parmesan for serving.
Spice Mix
- 2 tsp chilli paste or 2 tbls mild chilli paste
- 2 tsp oregano
- 4 cloves garlic minced
- 2-3 tsp paprika
- ½ tsp saffron imitation
- ½ tsp ground pepper
- 1 tbls white sugar
- Salt & Pepper to taste
- Heat a pan over medium-high heat. Fry chorizo pieces in the pan until brown on all sides. Remove sausage, and fry the chicken strips in the sausage drippings until browned. Remove chicken and sauté onions, capsicum for 5 minutes, or until tender.
- Stir in the uncooked rice, tomatoes and Spice Mix. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken stock. Add chicken pieces, cover and simmer for about 30 minutes.
- Add chorizo to the mixture, and continue to simmer for 15 minutes. It can take 1.5 or so hours to get the rice nice and cooked.