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Yunquera recipes

Arroz with chicken and chorizo

Article text
1 small jar piquillo peppers
1 onion
4 cloves garlic
1 large jar tomatoes
500 g paella rice
400 g chicken breast, cut into pieces
200 g chorizo, cut into pieces
1 litre chicken stock
1 glass full white wine
2 tsp Spanish paprika
olive oil
lemon and rosemary to garnish

A paella pan is best for cooking this dish. Cook the chicken pieces in the olive oil part through, and remove from the heat. Add the onion and garlic and fry until soft. Add the tomatoes, and cook slowly over low heat until the mixture turns a dark red and looks very rich.

Add the piquillo peppers and chorizo and turn a few times. Add the stock; when hot, add the wine and the rice. Stir occasionally until the rice is almost cooked; add the chicken pieces and cook a further 5-10 minutes.

Serve hot, garnished with lemon slices and the rosemary sprigs.