Wednesday, 15 August 2012

Chicken and chorizo pilav | Kukskitchen

I luv chorizo sausages, it is something I found in one of the supermarkets. It has got a distinct taste and looks great on a plate too.

This recipe is inspired from James Martin 's recipe I found on bbcgoodfood website.


1 tbsp oil
8 chicken pieces or 1 whole chicken, jointed
1 large onion , chopped
3 garlic cloves , crushed
225g chorizo , skinned and sliced
1 tbsp tomato purée
1 tbsp thyme leaves , chopped
1 L chicken stock
400g basmati rice
2 tbsp chopped parsley, if you feel like.


- Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides - you may have to do this in batches. Remove from the dish and put to one side.

- Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. 

- Stir in the tomato purée and cook for 1 min more.
- Return the chicken pieces to the dish along with the thyme and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
- Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.
- Finally, I deboned the chicken pieces and made them into chunky strips so its easy to eat.

This is a gorgeous recipe for yummy pilav and the stock and chorizo gives the dish all its flavour. Make sure to use a good quality stock cube.

Sherin Deepu


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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