|
Chicken with Chickpeas and Rice
Preparation
Time: 15 minutes | Cooking Time: 40 minutes
This
variation on the Spanish dish paella uses
tropical ingredients such as coconut. If
you wish, you can add typical paella ingredients
such as mussels, prawns and salt pork. Salt
pork should be added with the chicken. Uncooked
mussels can be added at the last minute,
when the rice is almost cooked. Mussels
are ready when the shells open - discard
any that do not open. Cooked prawns should
also be added at the last minute, and simply
heated through with the rice and chicken.
50g
butter
8 chicken drumsticks (1.2kg)
1 medium brown onion (150g), chopped finely
2 cloves garlic, sliced finely
1 fresh red chilli pepper, seeded, chopped
finely
1 medium red pepper (200g), cut into 1.5
cm pieces
1 cup (200g) white long-grain rice
2 tablespoons desiccated coconut
1 1/4 cups white long-grain rice
1 1/4 cups coconut milk
1 tablespoon fresh thyme leaves
400g tin chickpeas, drained
1/2 teaspoon saffron threads
2 cups chicken stock
1 tablespoon finely chopped spring onions
1 lemon, cut into wedges |
 |
Melt
butter in large heavy-base frying pan or paella
pan. Add chicken, cook 5 minutes or until chicken
is browned all over.
Add
brown onion, garlic, and peppers to pan; cook
until onion is soft. Add rice; cook 2 minutes,
stirring constantly, until rice is coated with
butter. Add coconut, coconut milk, thyme and chickpeas,
stirring well.
Stir
saffron into stock; add half of the liquid to
pan. Bring to a boil; reduce heat, simmer gently,
uncovered, 20 minutes or until rice is cooked,
adding more stock, a little at a time, as rice
absorbs liquid. If you run out of stock, add a
little water.
Serve
topped with spring onion and lemon wedges.
SERVES
4.
|
