Prep 10 mins
Cook 25 mins
Given to me by a friend of a friend. I like this one as you can adjust the seasonings to suit your taste and what you have to hand. Personally, I think this dish is best made the day before you want to eat it, the flavours the day after are the best!
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seed
- 1 teaspoon white mustard seeds
- 2 teaspoons paprika
- 1 teaspoon chili powder (more or less to your taste)
- 1 teaspoon dried oregano
- 2 teaspoons dried thyme
- 1 pinch salt
- 8 ounces chicken breasts, cubed
- 4 -5 ounces chorizo sausage, cut into chunks
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 9 ounces long grain rice
- 1 (400 g) can chopped tomatoes
- 500 ml chicken stock
- In a small frypan, "dry fry" the peppercorns, cumin and mustard seeds over a medium heat until the mustard seeds start to "pop".
- Using a mortar and pestle, grind the pepper and seeds into a find powder then add the paprika, chili powder, oregano, thyme and salt and mix thoroughly. Set aside.
- Heat a large, heavy base fry pan over low heat. Add the chorizo and fry until the oils are released then add the chicken and cook over medium heat for 5-7 minutes or until browned. Add the onion and garlic and cook until softened.
- Add peppers and spice mix and fry for 2 minutes then add rice, tomatoes and stock and bring to the boil, stirring.
- Turn heat to low and cover, Allow to simmer for 15-20 minutes (stirring occassionally) until rice is cooked and all liquid is absorbed.