Continental Chicken with Chorico Rice

By Ricardo

Portuguese at it's best chicken, stout and chorizo rice bake.

Ingredients

• # 1 Onion (chopped)
• # 2 garlic Cloves (minced)
• # 2 bay leafs
• # 200mls of stout
• # 1 egg white (whipped to peak) 1 egg yolk (mixed with a couple of milk spoons)
• # 150grs sliced chorizo
• # 500grs long grain rice
• # pinch of paprika
• # salt and pepper to taste.
• # 400grs of chicken thighs skinless and boneless (I took skin and bones myself ... cheaper)
• # 4 olive oil spoons

Details

Servings 6
Adapted from ricocoffeeshop.blogspot.com

Preparation

Step 1

Place on the stove on high heat, pour the olive oil in + the pepper and salt to taste + paprika. Once hot, add the onion and garlic and let it cook till golden, once it reaches this stage add in the chicken chopped into cubes + chorizo (saving 8 slices) and stir continuously until all sealed, once fully sealed add the stout, reduce the heat and let it simmer for about 7-10 minutes.

While that is doing, place another pan with water and a little salt, once the water is boiling put the rice there cooking, once cooked drain the rice and rinse with boiling water, then once drain again put the rice with the chicken mixture, and fold until well mixed, then add to this the beaten egg white and fold it in.

Pour this mixture onto a Pyrex tray to go in the oven which you previously heated to 200c. On the the top brush the egg yolk. Place all in the oven and leave it for 15 minutes, until golden brown on top. Then serve it, put some salad if you want (I put some with balsamic vinegar) eat it and enjoy it.