
ONE POT SPANISH CHICKEN & CHORIZO
Easy one pan Spanish chicken with simple seasoning, bold flavours that come together in this one dish from Spanish cuisine.
The truth about rice is its much loved and appreciated all year through. My comfort food and happy place when rice is cooked, and I can have a combo with just plain rice on its own or with a curry or as fried form.
As we have established the cooking rice is the simplest things to cook and the complication that people experience is overcooking it which is rather mushy and almost looks like glue or paste.
I know a trick or so perfecting the art of cooking the perfect rice, there are many methods of cooking it, braising it, on the hob or the easiest the microwave. But most important is to check what type of rice you are cooking, the texture, the nature of the rice.
My simple and reliable on the stove with the easiest cooking pot absorption method will do the trick.
Perfect fluffy and tender texture ever time!
Note to yourself is to know that they are many types of rice to work with,
I love to eat Basmati any day and my comfort in cooking this is with absorption method in my favourite cooking pot and with just 4 ingredients to deal with
Rice- Basmati which is at least a year old. I use Tilda as the grains are perfect long
Water– always use warm water
Fat– use unsalted butter/olive oil. (optional) but gives extra flavour
Salt– always season and flavour to taste. (Rock Salt)
Cooking the Rice:
Handy tips-
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Anita is an Indian Chef, Cookery teacher & food blogger. Her mission is to simple educate and share just how simple, healthy and tasty Indian cooking can be. She is often seen at food festivals and cookery schools demonstrating her passion for cooking to make it fun and interesting, sharing her food stories.
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