CHICKEN AND CHORIZO PILAF
Prep time: 15 mins
Cooking time: 30 mins
Pinch of saffron
1 tbsp olive oil
3 skinless chicken thigh fillets, cubed
1 onion, finely diced
2 chorizo sausages, diced
1 red capsicum, diced
1 clove garlic, finely chopped
40 gm unsalted butter
2 cups basmati rice, rinsed
3 cups (750 ml) chicken stock
1 tsp fine salt
Freshly ground black pepper
1 cup corn kernels, about 2 cobs
½ cup flat leaf parsley, roughly chopped
⅓ cup flaked almonds, toasted
Greek yoghurt for serving, optional
Place the saffron in a mug and half-fill with boiling water (about 150ml) allow to stand.
Meanwhile, heat a large non-stick frypan fitted with a lid over medium-high heat. Add oil and cook chicken thighs until caramelised. Reduce the heat to medium, add the onions and chorizo to the pan and cook for about 7 minutes until the onion is soft and the chorizo has begun to crisp. Add the capsicum and garlic and cook, for 1-2 minutes before adding the butter and rice; stir to coat.
Pour in the saffron and chicken stock, salt and freshly ground pepper and stir. Sprinkle the corn over the top of the rice and cover with a tight-fitting lid, reduce the heat to a low simmer and cook for 12 minutes or until the rice is tender.
Remove from heat and leave the pilaf to stand, covered, for 10 minutes to allow any excess steam to be absorbed - this makes for a fluffier pilaf. Stir the pilaf with a fork to combine and serve scattered with fresh parsley, toasted flaked almonds and a dollop of Greek yoghurt.
Karen McFarlane is a Melbourne-based recipe developer, food stylist and photographer. Her work has been published in Eat Well magazine, the Melbourne Food and Wine Festival #socialfeeds cookbook, mamamia.com and showandtellonline.com. You can follow Karen on Instagram @foodloveAU and see more of her recipes on her website foodlove.com.au