Pilau Masala Chicken and Chorizo Paella (Kenyan x Spanish)

Method

1. Cut the chicken into 3 cm pieces and toss with part of the salt and half the masala. Heat the stock in a saucepan so it is hot when you need it.

   Add in this stepChicken thighs, 3 cm pieces 240 gSalt ¼ tspPilau masala or garam masala (ground) 0.6 tsp

2. Heat the olive oil in a 26 cm paella pan or wide frying pan, add the chorizo and fry until it releases its red oil, then add the chicken and brown over medium-high heat for 7 min. It doesn't need to be cooked through yet.

   Add in this stepOlive oil 2 tbspChorizo, sliced into half-moons 60 g

   medium-high heat

3. Lower the heat to medium heat, add the onion, pepper and chopped garlic and cook for 5 min until soft. Add the grated tomato, cumin, smoked paprika and the rest of the masala and cook for 3 min more, until the liquid has evaporated into a thick sofrito.

   Add in this stepOnion, finely chopped 90 gBell pepper, 1 cm pieces 80 gGarlic cloves 2Tomato, grated 100 gGround cumin ½ tspSmoked paprika ¾ tspPilau masala or garam masala (ground) 0.6 tsp

   medium heat

4. Add the rice and stir for 1 minute to coat it, then pour in the hot stock with the rest of the salt and shake the pan once so the rice spreads evenly. From now on, do not stir. Boil hard over high heat for 3 min, then turn down to medium-low heat and cook for 15 min more, until the liquid has almost disappeared and small holes appear on the surface.

   Add in this stepPaella rice (bomba or similar short grain) 160 gHot chicken stock 500 mlSalt ¾ tsp

   high heat→medium-low heat

5. Finally turn the heat up to medium-high heat for 1 min 30 sec. When you hear crackling from the bottom and smell toasted rice, the socarrat has formed. If it starts to smell burnt, take it off the heat at once.

   medium-high heat

6. Take the pan off the heat, cover with a clean tea towel or foil and leave for 5 min. Scatter over chopped coriander, add lemon wedges and serve straight from the pan.

   Add in this stepFresh coriander 8 gLemon ½