King Prawn, Chicken, Chorizo & Brown Rice
A full-flavoured recipe of wholegrain rice with an ever-popular king prawn and meat combination. The result? A rich Mediterranean feast with patatas bravas certain to satisfy the largest of appetites!
For the Patatas Bravas
4 large peeled potatoes, cubed into 2cm size
1 Garlic clove
1 Tablespoon Tomato puree
1 Teaspoon of Paprika powder
1 Teaspoon of Chilli powder
1 Tin Chopped tomatoes
Pinch of salt
For the meat and rice
1 pouch of microwavable brown or wholegrain rice (available at most supermarkets)
2 skinless chicken breasts
100g chorizo sausage
1 pack of raw tiger prawns
1 pack of vine tomatoes
1 tablespoon Olive oil
1 pack of fresh shelled peas
Fresh lemon thyme
Pre-prepare the patatas bravas mixture ahead of cooking the seafood, meat and rice ingredients.
Blanche potatoes for 15mins with a pinch of salt in the water. At the same time make up your sauce in another pan frying the onions first in oil, then lightly fry off the other ingredients and add the tomatoes last.
When the potato are soft and you can prick them easily with a knife, drain the water keeping the potatoes in a colander, lightly shake the potatoes so they start to split, then add them to the sauce and cook out for another 10mins.
Remove the pan and set aside until needed at the last stage of the meat and rice cooking.
Place the vine tomatoes in a roasting tray, drizzle over the olive oil and season with the salt and pepper. Add extra mini chorizos if desired. Roast in a moderate pre-heated oven for 10 minutes.
NB: Always use a different chopping board for raw and cooked meat ingredients.
Slice the chicken breasts and season with salt and pepper.
Using a different chopping board slice the chorizo into discs
Place olive oil in a frying pan. Place the chicken in the oil and pan fry lightly for 2 minutes on each side.
Add the chorizo to the pan and cook for a further 10 minutes.
Add the king prawns and cook until thoroughly cooked and they have turned pink and plump.
Add the fresh (or frozen) peas and a sprig of lemon thyme.
Stir in the pre-prepared potato bravas mixture.
Break some fresh parsley over the top of the pan and mix through until peas are cooked.
Remove the pan from the heat.
Remove the vine tomatoes from the oven.
Meanwhile, follow the pack instructions for the microwavable brown rice so it is ready to dish up with the pan mixture.
To serve, layer some brown rice followed by some of the pan mixture, then repeat another layer on each plate.
Serving Suggestion: Top with the roasted vine tomatoes and extra mini cooked chorizo sausages.
Tips: Use a floury potato like Maris Piper as this will absorb the sauce quicker than a waxy potato and will cut down the cooking time by half. A fluffy potato will marble with sauce to the very centre of the cube. Garnish with pork crackling sticks for added snap and flavour.