John Torode's one-pot spicy rice with chicken and prawns
Whether you’re snowed in, or keeping shelter from the cold weather, John Torode is here for a live comfort food cookalong, using all the ingredients from your kitchen cupboard.
60ml olive oil
2 onions, diced
2 garlic cloves, crushed
6 boned chicken thighs, each cut into 4 pieces
200g chorizo, sliced
1 tsp smoked paprika
1 long red chilli, chopped (optional)
400g good quality long grain or paella rice
400g tin chopped tomatoes
100ml white wine
500ml vegetable stock (made up with 2 vegetable stock cubes)
300g large, peeled prawns, cleaned
A good handful of coriander leaves
Salt and freshly ground black pepper
Preheat the oven to 200C / gas 6
Put the oil and garlic in a large casserole. Gently cook over a medium heat for a couple of minutes, stirring all the time.
Drop in the chicken, chorizo, paprika and chilli (if using), give everything a really good stir and leave for 1 minute over a high heat
Pour in the rice and stir again, then season well with salt and pepper. Add the tomatoes, wine and stock and stir again. Cover with a lid and bring to the boil.
Now put the casserole in to the oven for 25 minutes. After that time, remove from the oven, carefully lift off the lid (it will be really hot) and lay the prawns over the top of the spicy rice. Put back into the oven, without the lid, and cook for a further 10 minutes until the top of the rice is a bit crispy.
Sprinkle with coriander, take the casserole to the table and enjoy with your family
So how did cookalong Kat's dish turn out?
Pretty well we'd say - look at this dish of deliciousness. Well done Kat, we hope you and your family enjoyed every mouthful - we certainly loved having you cooking along with John!