Chorizo ​​Pilaf

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.

Preparation

• 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.