Pilaf is best known as a rice dish originating from the Balkan region. By giving it a Spanish touch, we add extra flavor and a little spiciness. This is how the Chorizo Pilaf was created. A rich yet simple rice dish with different flavors that takes the Balkans to the Mediterranean.
- Cut the spring onion into small rings and the chorizo into half slices and set aside
- Chop the garlic finely and cut the chicken into small cubes or strips and set aside
- Place the yellow pepper in the oven and roast until the outside looks like a bandage
- Then remove the bell pepper from the oven and peel off the skin, then cut it into strips and set aside
- Cut the tomatoes into pieces and chop the fresh flat parsley and put them separately in a bowl
- Put 600 ml of warm water in a bowl and dissolve 1.5 cubes of chicken stock in it
In the pan or in the oven
- Heat the oil in a large pan with a lid.
- Add the onion and chicken and cook for 5-8 minutes until the chicken is cooked through.
- Slide the chicken and onion to the side of the pan and add the chorizo.
- Fry the chorizo until light brown and the chorizo pieces are separating some oil.
- Then add the garlic, bell pepper and tomatoes and mix everything together again.
- Simmer for five minutes over medium heat, then add the rice, stock, lemon zest and bay leaves.
- Stir everything together well and bring it to a boil.
- Put the lid on and let it simmer on very low heat for 12 minutes.
- Remove the pan from the hour and let the pilaf rest with the lid on for another 10-15 minutes so that the rice can absorb all the moisture.
- Just before serving, stir in the parsley and serve on deep plates.
Enjoy your dinner
Chorizo Pilaf in itself is of course a whole meal with everything in it. However, you can easily combine the Chorizo Pilaf with a summer salad for a fresh tone. A perfect dish for the summer evening or early spring or late autumn.
- 1 Small spring onion
- 1 tbsp Olive oil
- 250 g Chorizo in half slices
- 500 g Chicken fillet in cubes
- 4 Garlic cloves finely chopped
- 1 Smoked yellow pepper
- 400 g Fresh tomatoes finely chopped
- 250g Basmati or Camarque rice
- 2 Bay leaves
- Small bunch of flat parsley
- 600 ml Chicken stock