About this recipe:Spanish inspired all in one pot dish with rice, chicken, celery, chorizo and peppers. Summer on a plate. Serve with crusty bread, a good bottle of wine and eat alfresco under the sun (optional). You can use brown, long grain or basmati rice for this dish.
Heat a heavy based casserole dish with a glug of oil over medium heat. Add the chicken and brown well. Remove and set aside.
In the same pan add the peppers and onions. Turn cooking for approx 5 minutes or until they slightly catch on the edges. Add the celery, garlic and chorizo. Cook stirring frequently for another 5 minutes.
Add the sun dried tomatoes, mix well. Add the rice and stir to ensure each grain is coated with a little oil. Add all the remaining ingredients along with the chicken. Bring to the boil then turn down to a gentle simmer. Cover with a tight fitting lid and cook for 1 to 1 1/2 hours.
Depending on the rice used - you need to keep a close eye on this after approximately 20 mins. Have some reserved stock and a little water to hand to add if starts to dry up too much. Stir occassionally. The dish is meant to be fairly dry but still moist but not gloopy like risotto. Delicious.
Made this recipe while my husband was away so I can tell you it is also delicious cold! My daughter and grand-daughter both tried some cold and loved it. Make sure you chill leftovers as soon as possible and refrigerate. - 01 May 2015
This was lovely! Teenagers and husband all are it. I doubled the recipe but if you do don't double the spice! Am in no doubt we will be making this again. Love the fresh ingredients in it. Very filling - 07 Sep 2016