Chicken and Chorizo Pilaf

I make this pilaf so often it’s almost become my signature dish. It’s a great one pan meal so I make it regularly for a mid-week dinner in-between coming home from work and dashing back out the door to after-school activities for the kids. I also get requests to make it at parties and I’m more than happy to oblige. Everything can be chopped in advance and it cooks in about 15 minutes, plus the rice really benefits from being left to rest after cooking to ensure it’s fluffy and separate, which means it’s perfect to cook at home then transport to a gathering and it still be amazing. Give this a go, it’s a great recipe to add to your repertoire.

What you’ll need:

Pinch of saffron threads
1 tbs olive oil
3 skinless chicken thigh fillets, diced (about 400g)
2 chorizo sausages, diced
1 onion, finely diced
1 clove garlic, finely chopped
1 red capsicum, diced
40 gm unsalted butter
2 cups basmati rice
4 cups chicken stock
1 cup corn kernels, (about 2 cobs)
½ cup flat leaf parsley, roughly chopped, to serve
⅓ cup flaked almonds, toasted, to serve
Greek yoghurt, to serve

What to do:

Place the saffron in a small bowl and cover with about ¼ cup of hot water and allow to stand.

Meanwhile, heat oil in a large non-stick frypan fitted with a lid over high heat. Add chicken thighs and chorizo and cook until the chicken has browned and the chorizo has rendered its fat and is beginning to crisp around the edges. Reduce the heat to medium, add the onions, garlic and capsicum to the pan and cook for about 5-7 minutes until the onion is soft. Season with salt and pepper. Add the butter and stir through the rice to coat. Pour in the saffron and water, chicken stock and stir to combine. Sprinkle the corn over the top of the rice and bring to a simmer. Once it begins to bubble, turn down the heat to low, cover with a tight-fitting lid and cook for 10 minutes, or until the rice is cooked. Once it’s cooked, turn off the heat and leave the pilaf to stand, covered, for a further 10-15 minutes to allow any excess steam to be absorbed – this makes for a fluffier pilaf and the rice won’t stick together. Mix the pilaf with a fork to combine and serve scattered with fresh parsley, toasted flaked almonds and a dollop of Greek yoghurt. Yum!!




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