It cooks beautifully in a large frying pan or wok on an open fire. Great winter warming camp food!
Ingredients:
1 tbsp Olive Oil
1 Large onion (sliced)
1 100g pack of Chorizo Sausage (chopped)
1 kg chicken (cut into bite-sized strips)
3 tsp turmeric
2 cloves garlic (chopped)
1.66 litres stock made with vegetable or Italian OXO.
500g Paella or risotto rice
300g peas (fresh or frozen)
Any other bits of soft veg you fancy (like chopped mushroom, tomato etc)
Method:
1) Heat the olive oil in a large frying pan. Add the onion and garlic and soften for 5 mins without browning.
2) Add the chorizo and start to fry for a minute or so.
3) Add the chicken and fry until lightly browned on all sides.
4) Add the rice and the turmeric and stir all together until the rice is well coated. (at this point it will look pretty awful. Never fear!)
5) Pour in the stock and bring to the boil (keep stirring to prevent sticking).
6) When it is boiling add the peas and whatever other bits of veg you are using. Give it all a good stir then cover the pan and turn it down to a gentle simmer.
7) Simmer for 20 minutes or so, stirring occasionally to prevent it sticking.
8) Check one bit of chicken to be absolutely certain that it is cooked right through.
9) Serve.
Serves 6
NOTES:
* Ratio of Rice to Stock is vital (100g rice to 333ml Stock)
* Raw Chicken can be dangerous.
Don't let raw chicken contaminate other ingredients.
Wash knives, boards and plates that you have used for raw chicken thoroughly, before you use them for anything else.
After handling raw chicken WASH YOUR HANDS with soap and hot water before touching anything else. (Including surfaces, tools etc)
* Don't worry, COOKED chicken is, of course PERFECTLY SAFE!!!
ENJOY!
Ingredients:
1 tbsp Olive Oil
1 Large onion (sliced)
1 100g pack of Chorizo Sausage (chopped)
1 kg chicken (cut into bite-sized strips)
3 tsp turmeric
2 cloves garlic (chopped)
1.66 litres stock made with vegetable or Italian OXO.
500g Paella or risotto rice
300g peas (fresh or frozen)
Any other bits of soft veg you fancy (like chopped mushroom, tomato etc)
Method:
1) Heat the olive oil in a large frying pan. Add the onion and garlic and soften for 5 mins without browning.
2) Add the chorizo and start to fry for a minute or so.
3) Add the chicken and fry until lightly browned on all sides.
4) Add the rice and the turmeric and stir all together until the rice is well coated. (at this point it will look pretty awful. Never fear!)
5) Pour in the stock and bring to the boil (keep stirring to prevent sticking).
6) When it is boiling add the peas and whatever other bits of veg you are using. Give it all a good stir then cover the pan and turn it down to a gentle simmer.
7) Simmer for 20 minutes or so, stirring occasionally to prevent it sticking.
8) Check one bit of chicken to be absolutely certain that it is cooked right through.
9) Serve.
Serves 6
NOTES:
* Ratio of Rice to Stock is vital (100g rice to 333ml Stock)
* Raw Chicken can be dangerous.
Don't let raw chicken contaminate other ingredients.
Wash knives, boards and plates that you have used for raw chicken thoroughly, before you use them for anything else.
After handling raw chicken WASH YOUR HANDS with soap and hot water before touching anything else. (Including surfaces, tools etc)
* Don't worry, COOKED chicken is, of course PERFECTLY SAFE!!!
ENJOY!
