2010 Cooking Club Week 6: Chicken & Chorizo Rice Bake

nice1franko · 01-03-2010 9:56am

Brown rice takes a lot longer to cook and needs a more liquid to absorb too so it wouldn't work well with the recipe as listed. I'm not the biggest fan of brown rice (bought one bag years ago and decided it wasn't for me!) so I've never tried tweaking the recipe to work with it but if I did I'd probably start with an extra 400 ml of stock/wine and doubling the cooking time and see how it went.

Sorry, I can't offer more help! Maybe someone here else can?!

Pembily · 03-03-2010 12:40pm

Made this last night - mmmmmm very tasty

Very impressed with the recipe - thanks

Going to make it for Mothers day for my mum as she loves chirozo!!!!

angeldelight · 12-04-2010 9:26am

I finally got round to making this last night and I loved loved loved it! It seemed to cook a lot quicker for me but that's not a negative! This has won a place in my top 10 dinners list definitely. My OH didn't like it though... And couldn't specify what about it he didn't like!

unkel · 14-04-2010 6:57pm

I absolutely love this! The smoothness and flavour of the rice alone is amazing. It's so easy and I'd say indeed very forgiving, nice1franko. Thanks!

I roughly used about 500g of rice and checked the oven after 35 minutes and it was ready to eat. Sorry for the pic, I added the parsley on the plates and the hunger dictated the "eat first - pic later"

Couldn't find skin on fillets and I knew the skin was going to be kinda imported. So I too used part boned fillets. I cheated a bit by adding a bit more chorizo than in the recipe

nice1franko · 14-04-2010 7:18pm

Glad you liked it - it looks gorgeous. I'm always generous with the chorizo too (although only about the right amount makes it to the plates

)

unkel · 14-04-2010 7:37pm

nice1franko wrote: »

(although only about the right amount makes it to the plates )

That's the cook's prerogative

I had a 300g double chorizo and there really isn't that much left of it

Blue_Light · 10-05-2010 4:57pm

This might seem like a bit of a ridiculous question but I'm new to cooking so I've nothing to lose

What kind of a pot is that that you're cooking in? It looks more ceramic than a regular saucepan. We just have the bog standard silver saucepans here, so just wondering do I need to branch out on a new one, or what the advantages were of those kind in the picture?

nice1franko · 10-05-2010 5:39pm

It's an iron pot with an enamel finish. I think I got my one in Homestore for about 20 euro.

As far as I know, the main advantage is it diffuses heat more evenly (so you tend to burn things to the bottom of it less) and in general you cook things a bit more evenly.

That doesn't matter when you have it in the oven though -so makes no diff for this recipe. You can put any oul pot in the oven- even ones with pyrex lids.

They retain heat for a good while which can be handy especially since they look alright as well so you might be able to get away with serving from it in the middle of the table.

I'm not sure exactly what it is... they just feel nice to cook in!

livvy · 13-05-2010 12:27pm

This recepie sounds really good. Will be cooking it tonight!!

foodaholic · 14-06-2010 4:42pm

Cooked this today, couldnt get a hold of raw chorizo so had to used cooked. Made a big pot of it so have loads of leftovers :pac:

hussey · 16-06-2010 7:43am

I made this last night - was really nice!

will use again!

yungwan · 29-06-2010 1:03pm

Finally getting round to cooking this tonight. Cant wait. I hope my rather fussy OH likes it as he isnt a massive fan of rice but what the hell!

Its perfect as I will pop it in the oven while I go for my jog and it will be done when i get back, hey presto.

I dont have any white wine in the house though, do you think it would be alright without it?

EDIT: Made this as I said and I have to say I was a little disapointed with the flavour.
The lack of wine must have made a huge difference to the tate as I found it a little bland. I also used basmati rice so maybe that made a difference. I loved the chorizo though! Yummy, I will definately use chorizo more in receipes.
will try again with wine perhaps.

Dinkie · 29-06-2010 7:35pm

Mmmm.... was going to do the pork belly this fri, but have changed my mind.... looks like perfect thesis writing food... loads of left overs!

Pork belly may wait until next week!

Dinkie · 07-07-2010 9:08pm

Dinkie wrote: »

Mmmm.... was going to do the pork belly this fri, but have changed my mind.... looks like perfect thesis writing food... loads of left overs!

Pork belly may wait until next week!

This was yummy! and there was enough for the next day. Forgot to take a picture of it, but it looked lovely.

Thanks

nice1franko · 07-07-2010 9:24pm

Glad you liked it. Hope it was god fuel for your thesis!

_blank_ · 23-08-2010 10:23am

I'm on late shift all this week, so I've just whacked up a load of this for dinners in work for the week.

I've put a bit of paprika and some chilli powder into it, and also add mushrooms and red peppers.

Mr Magnolia · 23-08-2010 1:32pm

I've cooked this dish several times now. This is just some info for people going to try this dish for the first time; make sure to use the dry white wine and the skinny chorizo. I made the mistake of using a medium wine and the 'fat' chorizo (not as spicey as the skinny version) and it wasn't a fraction as good.

f1dan · 25-08-2010 8:43pm

Made this for dinner yesterday. It was gorgeous, no chance to take pictures cos I was far too hungry. I added some peas and chopped mushrooms to the mix for an extra bit of flavour. I'll definitely be making it again.

If I had to be very critical, the chicken was a tiny bit overcooked and some of the rice was a tiny bit undercooked. Slightly lower oven temperature should hopefully resolve both of these.

biddywiddy · 01-09-2010 5:18pm

I made this earlier this week. I added a handful of petit pois and some ramiro pepper and used less chicken. Really delicious! I'll definitely make this again!

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I posted more detail on my blog (http://wp.me/pElV8-k2)

dubsgirl · 01-09-2010 6:35pm

Made this last night and it went down very well. I suspect a new regular for this household. Thanks to OP

irish_goat · 01-09-2010 7:57pm

Made this tonight for the family and it went down a treat, clean plates all round.

Marinaded the chicken in paprika, pepper, cayenne and garlic for half the day first and added peas and mushrooms to the pot to add colour + healthy veg. Had a bit of trouble getting the top half of the rice cooked and had to end up stirring it and adding more liquid but it still tasted great. Fired a mix of basil and parsley on top at the end.

abcdggs · 17-09-2010 1:07pm

Just made this last night for my roomates and myself.
Excellent, thanks!

Little Alex · 09-11-2010 12:17am

We made this one tonight, nice1franko. Turned out lovely again!

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Seaneh · 17-11-2010 9:43am

Making this today and going to portion it up into freezer tubs. Do the same with a stew im going to make.
Eat like a king for the way :pac:

Seaneh · 17-11-2010 8:57pm

Have this in the oven now.
Had no wine in the house (which is weird) so used half a bottle of bitter instead, also added six small birdseye chillies, a teaspoon of mild chilli powder and a pinch of saffron as I had the laying around and I thought they'd really compliment the dish.

Will report back in about 45 minutes re; taste.

nice1franko · 17-11-2010 9:10pm

sounds lovely. just had pan fried chicken n chorizo with a chilli tomato sauce n pasta there. Lord, it was good.

Did you put the chilis in whole or chopped n de-seeded? the only thing you have to watch for when you sub liquids in this dish is that you get the right amount in for the rice to absorb. touch or too little ruins it so keep an eye out!

Seaneh · 17-11-2010 9:28pm

I think there might have been slightly too much but ill see how it come out in about 10 minutes.

I just chopped them whole. They were only tiny little birdseye chillies, they won't blow the head off my but they will warm it up a bit

.

I've made slightly more than the recipe says too, used 6 breasts, a little more rice and a little extra liquid, but like i said, i might have used a little too much liquid.

Almost forgot, also added a few handfulls of petit pois and some mushrooms as im trying to bulk it out as much as i can to get as many portions as i can out of it. on an economy drive for the next 6 months!

Seaneh · 17-11-2010 9:54pm

Lighting and camera on the phone dont do it justice. it's a nice dark yellow/orange, very moist, rice is perfect, tastes amazing. Thanks for the recipe franko!

5 BIG portions, doing to more dished tomorrow, between the 3 of them I will have enough food cooked for almost 3 weeks. Happy days.

Kenny_D · 23-11-2010 9:30pm

Huge thanks for the recipe. Made this for my dad and sister tonight since mum is in hospital for the week. Was very handy to cook after getting in late from work and tasted unbelievably good. Have leftovers already packed for lunch tomorrow. Will be making this regularly I think. Gently fried off some sliced mushrooms in the chorizo oil which turned out great. Might add some red peppers, peas and a bit of chilli next time. Delicious

Kenny_D · 30-11-2010 3:58pm

I knew it wouldnt be long before I made this again. Gonna make another batch tonight for dinner/lunch

Kenny_D · 01-12-2010 11:19am

Round 2:

This time I added 1 whole chilli (seeds in), lots of mushrooms, 1 small red pepper (mostly for color) and the juice of half a lime. Used 300g of chorizo, 200ml wine (more rice this time) and cracked a good bit of black pepper into it.

Delicious again and have it with me today for lunch. I could eat this stuff all day

irish_goat · 02-12-2010 3:28pm

Do you think it's better with the chilli, pepper and lime?

Padraig Mor · 14-01-2011 9:59am

Made this last night (and having tonight too!). Was nice but slightly bland. However, may have been down to my pot which was too small to properly brown all the chicken. Will try again with some chilli and maybe red wine instead of white.

nice1franko · 14-01-2011 12:26pm

There should be buckets and buckets of flavour in there from the chorizo and chicken stock alone.

The garlic and white wine enhances it and cooking it all down intensifies it even more. Browning the meat does help the flavour but is more for appearance and texture (no greasy white skin). If the meat is on the bone it'll be more succulent and will help with flavour too.

What stock did you use and how much chorizo?

brick tamland · 14-01-2011 1:06pm

Can anyone recommend a good brand/place to buy the chorizo, I tried this a few weeks back and was dissapointed with the one I got in tesco ( my fault for going to Tesco in the 1st place I know )

Padraig Mor · 14-01-2011 2:17pm

nice1franko wrote: »

There should be buckets and buckets of flavour in there from the chorizo and chicken stock alone.

The garlic and white wine enhances it and cooking it all down intensifies it even more. Browning the meat does help the flavour but is more for appearance and texture (no greasy white skin). If the meat is on the bone it'll be more succulent and will help with flavour too.

What stock did you use and how much chorizo?

Just used a stock cube (hey, all I had!). Only makes 450ml so added 150ml passata too. Started with about 150g chorizo, but admittedly not all of that made it through to the end.

Had to use skin-off fillets too; might try again with chicken thighs next week.

Sparks · 19-01-2011 10:50pm

Finally got round to making this tonight. It best be good, because herself is complaining at how late it is that we're eating... and it's still in the oven!

(Dunno what she's on about, we already had garlic bread and there are chocolate biscuits everywhere

)

angeldelight · 26-01-2011 1:20am

I made this again tonight, this time for my parents who were very impressed! Extremely tasty, just wish my OH liked it so I could cook it regularly :-(

runrabbit · 19-02-2011 6:16pm

I finally got around to making this today - yum yum yum. Simple and tasty, and very little work involved. Just the ticket after a busy day.

Next time I will try to incorporate some veg - maybe mushrooms... I'm not sure what else. But that's just personal preference - it was delicious as it was. Thanks for the recipe

Kenny_D · 23-02-2011 11:35pm

Made this again tonight. One of my faves and can make it without the recipe now. Very handy for bringing into work for lunch too. Tonight I added some cajun spice to the chicken breasts (skinless so the spice adds a little flavour) and fried them off. The mushrooms are a must now but didnt bother with any chilli or herbs because i was in a rush. Came out just as delicious as every other time :-) Already looking forward to seconds for lunch tomorrow :P

lily lou · 06-03-2011 10:56pm

I'm dying to make this it looks delish and my mouth is watering at the thoughts of it. Just wondering though do I need to cook it in a dish with a lid or is it ok to cover it in foil?? I can't afford to buy a new dish plus I have no room in my tiny kitchen for any more stuff:(

nice1franko · 08-03-2011 4:23pm

Cover tightly with foil and it'll be just as good!

nice1franko · 08-03-2011 4:24pm

GStormcrow wrote: »

Made this again tonight. One of my faves and can make it without the recipe now. Very handy for bringing into work for lunch too. Tonight I added some cajun spice to the chicken breasts (skinless so the spice adds a little flavour) and fried them off. The mushrooms are a must now but didnt bother with any chilli or herbs because i was in a rush. Came out just as delicious as every other time :-) Already looking forward to seconds for lunch tomorrow :P

Yeah, mushies sound good. I'll defo try it with them next time.

aquascrotum · 09-03-2011 11:31am

Have made this a few times now. First time was definitely nice but possibly a bit bland - the rice was barely coloured and hadn't soaked up a lot of flavour.

I've been ramping up the amount of chorizo (I make half or 2/3rds portions of the original recipe but would use a good 180-200g chorizo, halved and fairly finely sliced), additional paprika added (I add about a dessert spoonful when frying off the chorizo), and have started adding about a 1/2 tsp of dried chilli flakes in with the stock and wine which gives it a lovely background heat.

I also add a good handful of frozen peas just after adding the stock and wine which result in lovely sweet bombs of juicy flavour going off in your mouth when you eat it.

Well anyway each version gets better - the moral of the story is more spicy=good! My last version had lovely coloured and moist rice, chorizo very well cooked to the point of burnt but softened by soaking in the stock, and I'd kept the proportion of onion up too.

tishiewishie · 09-03-2011 1:09pm

This looks lovely, will definately give this a go

The Black Oil · 26-03-2011 1:40pm

Finally got around to making this. Turned out very well, tasty.

jw297 · 06-04-2011 3:56pm

Had this for lunch today, and just wish I'd tried it sooner! I'll be having it for dinner again tomorrow, it was gorgeous. I added some chilli, but looking forward to trying some different combinations mentioned in this thread. It's a bit lacking in greenery so doesn't look as pretty as the original, but had a great flavour

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Dotcomdolly · 07-04-2011 8:07pm

I tired this tonight for the first time - very tasty, thanks OP

Rather than breasts - €6 for 3, I used a pack of Dunnes (free range as always) oyster thighs. Only €2.99, and 50% extra free at the mo - so 8 pieces, enough to feed 4. I trimmed some of the excess skin/fat off before browning them. I love chicken thighs , the meat if moist & tastier imo than breast.

I also used brown rice, and despite a quick soak and parboil, it took 70 mins to cook!

One thing I did do which I thought worked well was I took off the lid for the last 15 mins and ramped up the heat from gas 4 to 7 which really crisped up the skin of the chicken.

Lots of rice left - going to have some tomorrow with a fried egg on top and a squirt of salsa brava I brought home from Spain.

aquascrotum · 11-04-2011 8:34pm

irisheddie85 · 29-04-2011 4:24pm

Hi I have been lurking around the cooking club for a while now mostly for ideas, but not actually cooking an entire recipe.

Well just cooked this dish today and it is gorgeous, I think i left it in about 5 mins too long but the rice is a beauitful colour and full of flavour and the chicken is perfect with the chorizo. will definatly be cooking this again and trying some of the other recipes if they are all this good

2010 Cooking Club Week 6: Chicken & Chorizo Rice Bake

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