It’s Friday! And more often than not that means a free recipe for you to enjoy and possibly cook for your loved ones at home. Or better yet, print the recipe for a loved one and wait for a beautiful plate of food to appear in front of you – be warned, this tactic can be hit and miss, you may end up going hungry…
This recipe was born just over a year ago from our recipe designer Debby, who originates from South Africa and used to spend summer holidays in Mozambique. This recipe is equally delicious with a “meaty” fish or prawns, and any seasonable vegetable such as capsicum, carrot, cauliflower or courgette.
From our foodie family to yours – enjoy!
For the rice:
300g Paella rice (or short grain rice)
2 Chicken stock cubes
For the chicken:
600g Diced chicken breast
1 tsp Salt
1 tsp Pepper
2 tbsp Olive oil
3 tbsp Butter
1 Brown onion, chopped
2 Carrot, sliced
1 cup Chicken stock
2 tbsp Piripiri or hot sauce (optional)
1 Lemon, juiced
4 tsp Sazon goya spice mix
20g Coriander, torn
Spice mix recipe (makes roughly 30g):
½ tbsp salt
1 tsp black pepper
1 tbsp garlic powder (not salt)
1 tbsp ground coriander
½ tbsp ground cumin
1 tbsp dried oregano
1 tsp ground turmeric
For the rice, bring a small pot of water to the boil and crumble in the stock cube. Stir in the rice, partially cover with a lid and cook for 12-15 minutes until tender. Drain well and steam out for a minute or two, then cover with a lid to keep warm and set aside until serving.
Prepare the rest of the meal once the rice is underway. Season the chicken with salt and pepper. Heat the oil in a large frying pan, on a medium-high heat. Once the oil is hot, add the chicken and fry for 6-8 minutes turning occasionally until browned. Peel and finely dice the onion and slice the carrot into rounds while the chicken is browning. Remove the chicken from the pan and set aside in a bowl.
Handy hint: If using a stock cube for the chicken, boil the kettle and pour 1 cup of boiling water into a jug, crumble in the stock cube and mix with a fork to dissolve the cube.
Using the same pan the chicken was cooked in, reduce the heat of the pan to medium and add the onion along with half the butter. Stir as it cooks for 3-4 minutes, then add the carrot and cook for another 2-3 minutes. Pour half the stock into the pan and stir to deglaze the pan.
Add the chicken back to the pan along with the hot sauce (if using), lemon juice, spice mix and the rest of the butter and stock. Allow to simmer for 2-3 minutes on medium-low heat, while stirring occasionally.
To serve, place a mound of rice onto each plate, spoon over the chicken and garnish with torn coriander to taste.