Serves:Genoeg vir 8-10. Nutrition facts:200 calories20 grams fat
Ingredients
Die chorizo gee ’n lekker, rokerige smaak aan die pilaf. Die meeste deli’s en supermarkte het chorizo-worsies in voorraad. Maak dit in ’n groot braaipan oor die kole gaar vir ’n lekker somerkuier.
Pilaf
30 ml (2 e) olyf- of avokado-olie
2 uie, gekap
4 knoffelhuisies, gekneus
sout en gemaalde swartpeper
750 ml (3 k) basmatirys
310 ml (1¼ k) witwyn
1 liter (4 k) hoenderaftreksel
3 lourierblare
30 ml (2 e) olyf- of avokado-olie
225 g (sowat 30 cm-stuk) chorizo-wors, oorlangs gesny
30 ml (2 e) botter
16 klein, ontbeende hoenderdytjies sonder die vel
20 ml (1 e + 1 t) fyn paprika
10 ml (2 t) rooipeper
2 x 400 g-blikke heel, geskilde tamaties, gekap in die sap
16 garnale, skoongemaak en doppe verwyder (behalwe stert)
2 geroosterde soetrissies, pitte verwyder, geskil en in repe gesny
hand vol pietersielie, gekap
2 lemmetjies, in wiggies gesny
English recipe
Chicken and chorizo pilaf
The chorizo gives a nice, smoky taste to the pilaf. Most delis and supermarkets have chorizo sausages in stock. Prepare in a large frying pan on the grill on a nice summer evening.
Pilaf
30 ml (2 tbsp) olive or avocado oil
2 onions, chopped
4 cloves garlic, crushed
salt and ground black pepper
750 ml (3 k) basmati rice
310 ml (1¼ k) white wine
1 liter (4 c) chicken stock
3 bay leaves
30 ml (2 tbsp) olive or avocado oil
225 g (about 30 cm each) chorizo sausage, sliced diagonally
30 ml (2 tbsp) butter
16 small chicken thies, boneless without skin
20 ml (1 T + 1 t) ground pepper
10 ml (2 tsp) cayenne pepper
2 x 400g cans whole peeled tomatoes, chopped in juice
16 shrimp, cleaned and shells removed (except tail)
2 roasted peppers, seeded, peeled and cut into strips
handful of parsley, chopped
2 limes, cut into wedges
Instructions
1 Pilaf: Verhit die olie oor matige hitte en soteer die uie en knoffel daarin tot sag en deurskynend. Geur na smaak. 2 Roer die rys by tot dit met die olie bedek is. Gooi die wyn by en prut vinnig tot amper al die wyn weggekook is. 3 Gooi die aftreksel en lourierblare by en bring tot kookpunt. Bedek en verlaag die hitte tot baie laag. Laat stoom vir 10 min. Roer deur, bedek en haal van die hitte af. Laat stoom vir nog 10 min. tot gaar en al die vloeistof geabsorbeer is. Geur na smaak. 4 Verhit die olie in ’n groot pan (’n paella-pan is die beste) en braai die chorizo vir 4 min. daarin tot goudbruin. Haal uit die pan en hou eenkant. 5 Smelt die botter in dieselfde pan en braai die hoender vir 8 min. tot goudbruin en gaar. Geur na smaak. Voeg die chorizo, paprika en rooipeper by. 6 Voeg die tamaties by en bring tot kookpunt. Voeg die garnale by en prut vir 5 min tot die garnale pienk en gaar is. Meng die rys en soetrissies by. 7 Strooi die pietersielie oor en sit voor met die lemmetjiewiggies.
English recipe
1 Pilaf: Heat the oil over medium heat and saute the onion and garlic until soft and translucent. Season to taste. 2 Stir in the rice until it is coated with the oil. Pour the wine and simmer rapidly until almost all the wine has reduced. 3 Add the stock and bay leaves and bring to a boil. Cover and reduce the heat to very low. Let steam for 10 minutes. Stir, cover and remove from the heat. Let steam for 10 minutes until cooked and all the liquid has been absorbed. Season to taste. 4 Heat the oil in a large pan (a paella pan is best) and cook the chorizo slices for 4 min until golden brown. Remove from the pan and set aside. 5 Melt the butter in the same pan and fry the chicken for 8 minutes until golden brown and cooked through. Season to taste. Add the chorizo, paprika and red pepper. 6 Add the tomatoes and bring to a boil. Add the shrimp and simmer for 5 minutes until the shrimp is pink and cooked. Mix the rice and peppers. 7 Sprinkle with parsley and serve with lime.