Spanish Style Chicken and Chorizo Rice by Poh

Cook time

25 minutes

Serves

Serves up to 6

INGREDIENTS

  • 60ml olive oil
  • 1 dry chorizo sausage, quartered lengthways, then sliced 5mm
  • 300g chicken thighs, diced 2cm
  • 6 sage leaves torn
  • 10 sprigs thyme, leaves picked
  • 2 bay leaves
  • 1 large onion, peeled, diced 5mm
  • 2 - 3 cloves garlic, peeled, crushed or finely chopped
  • 1 carrot, peeled, diced 5mm
  • 1 stick celery, diced 5mm
  • 1 small red capsicum, diced 2 - 3cm
  • ¼ red cabbage, diced 2 - 3cm
  • ½ cup frozen peas
  • 2 teaspoons smoked paprika
  • 350g arborio or medium grain rice
  • 3 cups chicken stock
  • ½ cup white wine
  • 200ml tinned crushed tomatoes
  • 15 threads saffron
  • 1 tea spoon salt or to taste if stock is seasoned
  • 2 - 3 tablespoons lemon juice
  • ⅓ cup roughly chopped parsley

METHOD

  • Prep Time: 15 minutes
    Cook Time: 25 minutes
    Serves: up to 6
  • Step 1 Set the Crock Pot Express Easy Release Oval Multi Cooker to SAUTÉ. Press START/STOP. Combine the olive oil and chorizo in the pot then sauté until the chorizo browns a little and some of the fat
    renders out.
  • Step 2 Add the chicken and sauté until golden. Stir in the sage, thyme, bay leaves, onion, garlic, carrot and celery and cook until fragrant and softened but not coloured.
  • Step 3 Add the capsicum cabbage, and paprika to sauté for a minute. Stir in the rice, stock, wine, tomatoes, peas, saffron and salt. Taste and season. Press START/STOP.
  • Step 4 Secure lid and ensure the Steam Release Dial is in the ‘Seal’ (closed) position Press RICE/GRAINS then press START/STOP to cook for 12 minutes.
  • Step 5 When cooking has finished, release the steam and remove the lid. F inish the rice wit h the lemon juice and garnish with parsley.
  • Crock-Pot® Express Easy Release Oval Multi-Cooker CPE500 Recipe

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