Chicken & Chorizo Pilaf
Ingredients
- 1 tbsp olive oil
- 3 skinless chicken thigh fillets, cubed
- Pinch of saffron
- 1 onion, finely diced
- 2 chorizo sausages, diced
- 1 red capsicum, diced
- 1 clove garlic, finely chopped
- 40 gm unsalted butter
- 2 cups basmati rice, rinsed
- 3 cups (750 ml) chicken stock
- 1 tsp fine salt
- Freshly ground black pepper
- 1 cup corn kernels, about 2 cobs
- ½ cup flat leaf parsley, roughly chopped
- ⅓ cup flaked almonds, toasted
- Greek yoghurt for serving, optional
Method
- Place the saffron in a mug and half-fill with boiling water (about 150 ml) allow to stand. Meanwhile, heat a large non-stick frypan fitted with a lid over high heat, add oil and cook chicken thighs until browned all over and cooked through.
- Reduce the heat to medium, add the onions and chorizo to the pan and cook for about 7 minutes until the onion is soft and the chorizo has begun to crisp, add the capsicum and garlic and cook for 1-2 minutes before adding the butter and rice; stir to coat.
- Pour in the saffron and chicken stock, salt and freshly ground pepper and stir. Sprinkle the corn over the top of the rice; cover with a tight-fitting lid, reduce the heat to a low simmer and cook for 12 minutes or until the rice is tender.
- Once it’s cooked, leave the pilaf to stand, covered, for 10 minutes to allow any excess steam to be absorbed – this makes for a fluffier pilaf. Stir the pilaf with a fork to combine and serve scattered with fresh parsley, toasted flaked almonds and a dollop of Greek yoghurt.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
