1 Chopped Onion
2-3 Sticks of Celery
1 Red Pepper
2 Chicken Breasts
2 teaspoons of smoked paprika (I use the authentic Spanish one from the tin)
2 Bay Leaves
600 ml of Double Strength Chicken Stock
2 teaspoons of Tomato Puree
160g Long Grain Rice
I’ve tried this dish with risotto rice and basmati rice and long grain, easy cook long grain is the best. The risotto rice goes too sticky and the basmati takes too long to cook and the additional cooking time dries out the chicken.
Pre-heat your oven to 180 Centigrade for a Fan Oven. Heat the olive oil and add the chopped celery, onion and garlic to the pan and cook until soft and starting to brown. Add the Chicken, Paprika and bay Leaf, reduce the heat a little so the chicken can get sealed but without the paprika burning. Once the chicken has changed colour, add the chorizo, tomato puree, rice and stock. Stir and season, not too much salt as the chorizo and stock have salt. Add pepper to taste, but make sure that you don’t overdo it if you are using the hot smoked paprika. Once the mix starts bubbling, transfer your pot to the oven. When the stock is almost absorbed (check after 15-18 mins), add the prawns and spring onions and cook for less than five minutes. The rice should be cooked through and the stock absorbed, but not dry.
I serve this with a simple salad.