Chicken with Sausage and Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g sausae (chorizo), cut into 1 cm thick slices
- 2 tablespoon vegetable oil
- 1 poulard (s), approx. 2 kg, cut into pieces
- 1 large onion (s), chopped
- 2 clove (s) garlic, crushed
- 1 large bell pepper (s), green, pitted, cut into fine strips
- 1 chilli pepper (s), green, pitted, without ribs, finely mashed
- 2 large tomato (s), pitted and chopped
- 0.5 teaspoon ½ sugar
- 3 tablespoon coriander greens, chopped
- 0.5 teaspoon ½ thyme, chopped, or a pinch dried
- 800 ml chicken stock
- 250 g rice (lon rain rice)
- 130 g corn kernels
- 80 g pepper (s), pickled, chopped
- Salt and pepper, freshly ground
- N / A parsley, chopped
Print Recipe
Pin Recipe Instructions
- Lightly grease a large saucepan or flat roasting pan. Fry the sausage slices over low heat for about 15 minutes until they are golden yellow and the fat is gone. Put on a plate.
- Put the rest of the oil in the saucepan. Sear the chicken pieces over medium heat for about 8 minutes on each side, until golden brown. Place on the plate with the sausage.
- Fry the onion in the saucepan over low heat for 2 minutes, loosening the roast set from the sides and bottom of the saucepan. Add the garlic and sauté for 4 minutes. Add the bell peppers, chilli peppers, tomatoes, sugar, coriander and thyme and cook for 4 minutes. Add the stock, rice, corn and pickled peppers and bring to the boil. Take the pot off the fire.
- Preheat the oven to 190 degrees. Put the chicken and sausage slices back into the pot and carefully press into the rice and corn mixture.
- Cover and bake the dish in the oven for 35 minutes. Then remove the lid and cook for another 5 minutes. Season with salt and pepper and finally sprinkle with parsley.
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