Not sure what it’s like where you are but things have got a lot hotter over here. The sun is shining, the temperatures climbing but unfortunately I haven’t had time to fully enjoy it yet. I’m hoping the sun stays out a little longer – fingers crossed – at least until tomorrow when I got to the annual Guildford Cheese and Chilli Festival!
Serves 2 (the recipe I cooked contained no meat but I’ve included the meat recipe just in case. It’s easy to omit for vegetarians)
- 2tbsp vegetable oil
- 1 chicken breast, diced
- 1/2 onion, chopped
- 1 garlic clove, finely chopped
- 2 celery stalks, diced
- 1 jalapeno, deseeded and diced
- 50g spicy chorizo, roughly chopped
- 390g carton of chopped tomatoes
- 200g brown rice
- 500ml vegetable stock
- 1tsp Worcestershire sauce
- 2 bay leaves
- 1/2tsp paprika
- 1tsp hot sauce (I used Louisiana)
- Pinch of dried coriander to serve.
First heat a tablespoon of oil in a large saucepan and brown the chicken. Remove and place to one side. Clean out the pan and heat the rest of the oil. Fry the onion, garlic, celery, chorizo and jalapeno for a few minutes until the onion, celery and jalapeno are soft.
Add the tomatoes and simmer for a further two minutes.
Add the chicken, rice, vegetable stock, Worcestershire sauce, bay leaves, paprika, hot sauce and season. Stir to combine, bring to the boil and then reduce heat, cover and simmer for 30 minutes.
Serve with the coriander sprinkled on top.
The Chilli Pad 