ONE POT WITH CHICKEN AND CHORIZO

ingredients

• 2 tsk Nonna Elide Olivolja Extra Jungfru
• 250 g Nonna Elide Chorizofärs
• 2 chicken fillets, diced — chicken thigh fillet works just as well
• 1 red onion, chopped
• 2 tsk paprika powder
• 1 tsk chilli flakes
• 2 tsk dried oregano
• 1 tsk salt
• 1 tsk black pepper
• 2 msk tomato purée
• 1½ dl dry white wine
• 2 dl basmati rice or other long-grain rice
• 4–5 dl chicken stock (water + stock cube)

To serve

• Yoghurt-garlic sauce
• Fresh herbs

here's how

• Chop the red onion and fry it soft in the olive oil.
• Add the chorizo mince and fry for about 3 minutes on high heat.
• Add the diced chicken and fry for a further 4 minutes.
• Season with paprika powder, chilli flakes, oregano, salt and pepper and stir through.
• Stir in the tomato purée and let it fry along for about 4 minutes, until the colour has darkened. That's where much of the depth comes from.
• Pour in the wine and let it cook down until reduced. Lower the heat to low-medium.
• Rinse the rice until the water runs clear and add it to the pan. Pour the stock in straight away.
• Put the lid on and set to low heat. Leave completely undisturbed for 18 minutes — don't lift the lid, the steam is needed in there.
• Take the pan off the heat and let it sit with the lid on for 5 minutes before serving.
• Serve with a yoghurt-garlic sauce and plenty of fresh herbs.

nonna's tips

The amount of liquid determines the texture: 5 dl gives a hearty, almost risotto-like rice, 4 dl gives firmer grains that hold their shape better. Experiment your way to your favourite. Nonna knows best.

Nonna vet bäst.