ingredients
serves 4
1 1/2 tsp ground turmeric
2 pints hot chicken stock
4 boneless, skinless chicken thighs
2 tbsp vegetable oil
1 onion, peeled and chopped
1 red pepper, cored, deseeded and sliced
2 ounce chorizo sausage, diced
2 garlic cloves, peeled and crushed
1 1/2 cups long-grain rice
3/4 cup frozen peas
salt and pepper
3 tbsp chopped flat-leafed parsley
method
1. Add the turmeric to the hot stock and leave to infuse for 5 minutes. Meanwhile, cut each chicken thigh into 4 or 5 pieces. Heat the oil in a very large deep heavy-based skillet. Add the chicken and fry, stirring occasionally, for 10 minutes or until golden. Remove from the pan and set aside.
2. Add the onion to the pan and cook over a medium heat for 5 minutes until softened. Add the red pepper and chorizo and cook for 5 minutes, then add the garlic and cook for a further 1 minute.
3. Return the chicken to the pan, add the rice and mix together. Add a third of the stock and bring to a simmer, then stir until all the liquid has been absorbed.
4. Add the remaining stock and peas. Bring to the boil, then lower the heat and cook, uncovered, for 15 - 20 minutes until all the liquid is absorbed. Five minutes before the end of the cooking time, season well and add the parsley. Serve with crusty bread.
