Spanish Chicken and Rice

Thermomix recipe: Spanish Chicken and Rice. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 20 g olive oil
• 1 onion, peeled and quartered
• 2 garlic cloves, peeled
• ½ red chilli, deseeded
• 1 red pepper, deseeded and quartered
• 2 chicken breasts (approx. 300-400g), diced into 2cm pieces
• 65 g sweet cooking chorizo, diced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp sriracha sauce
• 2 tsp tomato puree
• 1 litre vegetable stock (from 1 stock cube dissolved in boiling water)
• 300 g basmati rice, rinsed
• 2 tbsp fresh lime juice
• 30 g pitted green olives, quartered

Instructions

1. Add onion, garlic, red chilli, and red pepper to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
2. Add 20 g olive oil to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse).
3. Add diced chicken breasts and diced chorizo to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse).
4. Add ground cumin, smoked paprika, sriracha sauce, and tomato puree to the bowl. Cook 1 min / 120°C / Speed 1 (Reverse).
5. Pour 1 litre of vegetable stock into the bowl. Heat 3 min / 100°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for some evaporation.
6. Add the rinsed basmati rice to the bowl. Cook 10 min / 95°C / Speed 2 (Reverse). Pause halfway through (after 5 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring no rice is sticking, then continue cooking.
7. Check the consistency and add 50-100g more hot water or stock if the rice appears too dry. Continue cooking 5 min / 95°C / Speed 2 (Reverse).
8. Add fresh lime juice and quartered green olives to the bowl. Stir 1 min / 90°C / Speed 1 (Reverse) to combine and settle the rice.
9. Serve immediately. For best results, let it rest in the bowl for 2-3 minutes before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.