Happy New Year , everyone!!! How was your celebration? I hope all of your tummies and hearts are full from all the delicious food and meaningful get-togethers. For my 1st episode this 2020, I decided to make a recipe you can make for your Holiday left over meats like ham, turkey, litson or roasted chicken. I hope you enjoy cooking this and that your families enjoy eating it as well.
3 tbsp olive oil
1 tbsp butter
230g Spanish chorizo sausage, chopped
1 pc onion, finely chopped
2pcs celery sticks, sliced
5 garlic cloves, very finely chopped
1pc red bell pepper, de-seeded and diced
1pc green bell pepper, de-seeded and diced
2 stalks spring onions, thinly sliced
1 red chili, finely chopped
1 bay leaf
1 tsp dried oregano
450g leftover roast chicken
4 cups cooked rice
salt and freshly ground black pepper
fresh parsley, finely chopped (to serve)
1 tbsp tomato puree
1 tbsp Cajun spice mix
1. Heat 2 tablespoons of oil in a large heavy-based frying pan over a medium heat. Add the chorizo and fry until colored; turning every so often.Transfer the chorizo to a plate, making sure that as much of the oil remains in the pan.
2. Heat 1 more tablespoon of oil the pan and butter. Add the chopped onions and gently fry for 10 minutes until beginning to soften.
3. Turn up the heat and fry for a further 2 to3 minutes so that the onions begin to brown.
4. Add the chopped peppers, spring onions, chilli, celery, garlic, bay leaves, oregano and Cajun spice mix. Gently fry until the peppers are beginning to soften. Add the tomato paste and stir well.
5. At this point check the seasoning and add a little salt if necessary, before adding the cooked chicken breasts and the cooked chorizo and stir to ensure thoroughly coated in the sticky spiced vegetables.
6. Add the rice and stir to ensure that all the grains of rice are well coated with the sticky spice, meat and vegetable mixture.
7. Mix thoroughly and serve with a sprinkling of chopped parsley.