Ingredients
- 3tbs vegetable oil
- 1 onion, peeled and sliced
- 3 cloves garlic, peeled and sliced
- Sea salt
- 120g button mushrooms
- 120g chorizo, peeled and sliced
- 1tbs chilli flakes
- 1tbs smoked paprika
- 1 parmesan rind
- 1tbs turmeric
- 350g long grain rice
- 200ml white wine
- 700ml chicken stock
- 4 large chicken breasts, cut into thumb-sized chunks
- Handful parsley, to garnish
- 1 lemon, for wedges to garnish
- Preheat the oven to 200 degrees. Place an oven-proof casserole dish on a high heat, then add the vegetable oil followed by the onion and garlic. Cook for two minutes until they begin to soften and colour. You can season with sea salt at this point and lower to a medium heat.
- Next, add the mushrooms, chorizo, chilli flakes, smoked paprika, turmeric and parmesan rind. Cook out over a medium heat for a further two minutes until the chorizo starts to release its oil.
- At this point, add the rice and stir it through, coating it in the oil. It should fry slightly at the base of the pan. Increase the heat and add the white wine, using a wooden spoon to scrape any colourings off the base of the pan into the liquid. Now add the chicken stock and bring the liquid to the boil. Add the chicken pieces in, submerging them in the liquid and rice.
- Place a lid on the casserole dish and cook in the oven for 30 minutes at 200 degrees; the liquid will have evaporated after 30 minutes to reveal cooked rice and chicken. Remove from the oven and adjust the seasoning. Garnish with flat parsley leaves, lemon wedges and a sprinkle of smoked paprika.
