Enjoy smoky chorizo and chicken rice with paprika, saffron and white wine made easy in the pressure multicooker. A fragrant, flavoursome one-pot meal.
You will need:
- 60ml olive oil
- 1 dry chorizo sausage, quartered lengthways, then sliced 5mm
- 300g chicken thighs, diced 2cm
- 6 sage leaves torn
- 10 sprigs thyme, leaves picked
- 2 bay leaves
- 1 large onion, peeled, diced 5mm
- 2 - 3 cloves garlic, peeled, crushed or finely chopped
- 1 carrot, peeled, diced 5mm
- 1 stick celery, diced 5mm
- 1 small red capsicum, diced 2 - 3cm
- ¼ red cabbage, diced 2 - 3cm
- ½ cup frozen peas
- 2 teaspoons smoked paprika
- 350g arborio or medium grain rice
- 3 cups chicken stock
- ½ cup white wine
- 200ml tinned crushed tomatoes
- 15 threads saffron
- 1 tea spoon salt or to taste if stock is seasoned
- 2 - 3 tablespoons lemon juice
- ⅓ cup roughly chopped parsley
Let's make it:
Step 1:
Set the Pressure Multicooker to BROWN. Press START/STOP. Combine the olive oil and chorizo in the pot then sauté until the chorizo browns a little and some of the fat renders out.
Step 2:
Add the chicken and sauté until golden. Stir in the sage, thyme, bay leaves, onion, garlic, carrot and celery and cook until fragrant and softened but not coloured.
Step 3:
Add the capsicum cabbage, and paprika to sauté for a minute. Stir in the rice, stock, wine, tomatoes, peas, saffron and salt. Taste and season. Press START/STOP.
Step 4:
Secure lid and ensure the Steam Release Dial is in the ‘Seal’ (closed) position Press RICE/GRAINS then press START/STOP to cook for 12 minutes.
Step 5:
When cooking has finished, release the steam and remove the lid. Finish the rice wit h the lemon juice and garnish with parsley.
