The other day was one of those days when I hadn't planned what we were going to eat, I had no idea what I wanted us to eat and I hadn't gone to the shop to buy anything to eat so I just opened the fridge and cupboard and cobbled something together. I like cooking like that as I'm a firm believer that if you trust your experience of flavours, textures and ingredients there's always something that can be made from not much at all and as a budding cook its the best way to learn. This was a sort of combination of a basque and a paella and it tasted wonderful; the oil for the chorizo and the peppers delicately flavouring the nutty rice. I had to blog it as H loved it so much and I need to remember the recipe....
Spanish Wild Rice150g Chorizo, sliced in to circles size of pound coin
one chicken breast cut into chunks
one large onion, sliced
2 cloves garlic, finely chopped
1/2 orange pepper, sliced
approx 200g cooked wild rice
200ml chicken stock
100ml white wine
1 TBSP tomato puree
couple handfuls frozen peas
cook the chorizo in the pan, remove with slotted spoon. add chicken and cook in the chorizo oil, one cooked through and golden brown remove, add onion garlic and pepper to pan and cook until soften. add in the chorizo and chicken with tomato puree, stock and wine cook off for a couple of minutes before adding rice and frozen peas, season and transfer to oven proof dish and place in oven 200oC for approx 30-40minutes until the liquid is absorbed and the dish is piping hot.