Looks good Maddy.
I made a chicken pilaf out of the Woolies mag "Fresh" today. It was really tasty and one I would make again.
CHICKEN PILAF10 strands saffron soaked in 1½ cups salt reduced chicken stock for 30 mins before starting the recipe, then add 1/2 cup white wine and put aside.
600g skinless chicken thighs, cut into chunks
1 chorizo sliced
1 red onion finely chopped
2 garlic cloves crushed
1 long red chilli finely chopped (seeds and all, it won't make it hot)
4 rindless bacon rashers finely sliced
2 tsp paprika
1 ½ cups long grain rice
1 red capsicum seeds removed and chopped
1 cup frozen peas
3 tbsp chopped cont parsley leaves
Heat a little oil in a paella pan or wide open heavy based pan over med to high heat.
Cook chicken in batches for 4 mins or until golden. Remove from pan with a slotted spoon.
Add chorizo, onion, garlic, chilli, bacon and paprika and cook for 3 mins stirring constantly.
Add rice and capsicum, stir for a minute to coat with oil. Reduce heat to med.
Pour the stock, saffron and wine combo over the rice and stir in.
Push the chicken into the rice mixture. Reduce heat to low and cook (uncovered) for 15 mins or until the rice is nearly cooked.
Add peas and cook for a further 5 mins. If rice is not cooked through add a little more stock and cook until done, (mine was cooked, didn't need extra time).
Season to taste with salt & pepper. You want the rice to be quite dry, it’s not meant to be wet like risotto. The base should be crusty and golden.
Sprinkle parsley over paella and serve with crusty bread.
