Tuesday, February 16, 2010

Oven Chicken and Rice

This is a dish I make quite often, my children love it even with the veggies.


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OVEN CHICKEN AND RICE

8 chicken thighs
1 chourico, sliced
1 medium carrot, sliced
garlic
olive oil
salt and pepper
2 tbsp tomato paste
beef stock
rice
sweet peas


In a large skillet, add a little bit of olive oil and the garlic. Cook until the garlic starts crackling, add the chicken thighs and cook for a few minutes on each side until brown.

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Add the sliced carrots and chourico, cook for another 5 or so minutes.

Add the tomato paste, salt and pepper to taste and the beef stock. I just eyeball it, you need enough liquid in there to make a good amount of gravy and to cook the rice in. (I made 1 and a half cups of rice, so I added about 3 cups of beef stock).

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Cover and simmer for 30 minutes, keep checking the skillet to make sure you don't run out of liquid.

Remove the chicken to a separate dish, then take out the bones and cut it into big chunks.

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Add the rice and the peas and cook until the rice is done, add the chicken to the skillet, mix well and then pour everything into a pyrex dish.

Pop in the oven for about 20 to 25 minutes. Enjoy!

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5 comments:

  1. Where are you able to find chourico? I make linguica all the time, but after buying chourico in the Azores, Portugal when spending time with family I really like it too.

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  2. oh, that looks fabulous Sandra! Would spanish chorizo work do you think??

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  3. This looks wonderful.
    Could you tell me, what is chourico?
    Thanks

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  4. This looks delicious!

    I'd probably use chorizo too I've not heard of chourico.

    I've saved this to make soon!! Mmmm, my mouth is watering. xxxx

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  5. I have to say, the effort you put on those photos bringing unbelievable effect! You are inspiring:o)

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