Saturday, October 31, 2020

Garlic & Lime Chicken Chorizo Bowl

Garlic & Lime Chicken Chorizo Bowl

There's nothing easier than bowl food and it can be super comforting. This chicken & rice dish or some variation of it has featured heavily in our regular rotation of dinners for the last year or so, especially during lockdown when our dinner table was monopolised for work purposes and bowl food was just easier for couch eating. I like to mix this up a bit. Sometimes I use the cheese, but other times I skip it. Sometimes I use lemon instead of lime, while other times I'll use a different rice. You could use a different stock or stir up one of the flavoured ones that are available in grocery stores now. The point is, this is just a guideline and you can get creative or use up other things you have on-hand. 

2 tablespoons regular olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
Zest & juice of one lime
60g chorizo crumb (or very finely chopped cooking chorizo if you can't find crumb)
400g chicken breast (cut into strips or chunks)
200g sweetcorn (1 small tin), drained
200ml strong chicken stock
1 teaspoon Italian seasoning
1/4 teaspoon Cayenne pepper (optional)
Onion salt & black pepper to taste
1 tablespoon of plain flour
3 tablespoons milk
Rice to serve (brown or white)
Finely shredded cheddar cheese to serve (optional)

Cheesy chicken & chorizo rice dish

1. Heat the olive oil over medium-high heat in a large pan that's big enough to hold everything. Add the garlic and cook while stirring until it softens, taking care not to burn. When it's nearly done, add the lime zest and let it sizzle for a minute, continuing to stir.

2. Add the chorizo crumb and cook while stirring occasionally until it starts to crisp and give off its red colour to the oil. Then add the chicken pieces and brown on all sides.

3. When the chicken is browned and not showing any raw, pink spots add the lime juice and scrape the bottom of the pan to deglaze. Quickly pour in the chicken stock.

 4. Add the sweetcorn, Cayenne pepper and Italian seasoning. Season with some onion salt & black pepper and stir to combine. 

5. When the stock starts to bubble, reduce the heat a bit and let it simmer uncovered for about 15 minutes, stirring occasionally.

6. Meanwhile, make your rice according to package instructions. When it's ready, spread the rice out in serving bowls or on plates. It will serve as a bed for the chicken.

7. Slake the flour with the milk by whisking it together in a small bowl until smooth. When the chicken is fully cooked, pour it into the sauce and stir as it thickens. Spoon the mixture onto the beds of rice, sprinkle with some finely shredded cheddar cheese (optional) and serve hot. 

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