Chicken Chouriço Rice

Ingredients

Quantities are for one portion.

• 30 gchouriço (portuguese sausage), sliced
• 150 gchicken breast, cubed
• 15 mlolive oil
• 70 gdry white rice
• salt and pepper to taste
• 1onion, diced
• 1garlic clove, minced
• 1 tsppaprika
• 10 gfresh parsley, chopped

Method

1. Heat the olive oil in a pot with a tight-fitting lid. Fry the sliced chouriço until crisp, letting the red oil render out.
2. Add the cubed chicken breast and brown it in the flavorful red oil. Remove the meat and sausage, leaving the fat in the pot.
3. Sauté the diced onion and minced garlic in the fat until soft. Stir in the paprika.
4. Rinse the dry white rice and add it to the pot, toasting it briefly in the spices.
5. Return the chicken and chouriço to the pot.
6. Pour in enough water or chicken stock to cover the rice. Bring to a boil, turn the heat to the lowest setting, cover tightly, and steam.
7. Cook until the rice is tender and liquid is absorbed. Fluff up the rice, stir in the fresh parsley, and serve hot.