Arroz con pollo is a Spanish classic, chicken and rice, that was exported to Mexico.
This version is a Mexican-flavoured one.
You will need;
1 chicken breast, with skin, per person
Diced cooking chorizo
A finely chopped onion
1 or 2 crushed garlic cloves
A diced red pepper
A chopped red chilli
3 or 4 chopped tomatoes
A soaked and chopped chipotle chilli
Some frozen peas
Dried oregano and marjoram
Turmeric or saffron (it is the colour we want here)
Salt and pepper
Long grain rice
You sauté the chicken skin side down in the hot oil until the skin becomes golden. Then set the chicken aside and fry off the chorizo, onion, garlic, chilli and peppers until soft and add in the chipotle and chopped tomatoes with the dried herbs.
Continue cooking for about five minutes and return the chicken to the pan, with any juices that have collected.
Carry on cooking for a few minutes more and add in the rice, pimenton and turmeric. Stir well and add in twice the volume of stock as you have used rice.
Bring to the boil, lower the heat and cover.
Simmer until the rice is nearly done and add the peas. Continue cooking until the peas and done and the rice is soft and all the stock has been absorbed.
Serve garnished with chopped parsley.
I decided to make some guacamole to serve on the side and also fried off some wedges of corn tortillas to make nachos.
You could also serve a tomato salsa, some refried beans or sour cream to make this a real feast.
To drink, we had a bottle of 2009 Errazuriz Estate Cabernet Sauvignon from Waitrose.
I like rich fruity deep reds with Mexican food, you need body to stand up to the spicing and Errazuriz wines are always relaible.