Cooking with Hope Beer: Chicken & Chorizo Spanish Rice

Next in our #FoodLovesHope series of recipes Kate makes a classic Chicken & Chorizo Spanish rice dish with an Irish Craft Beer twist thanks to our Hop-On Session IPA. Not only is it packed with flavour due to the release of the oils from the chorizo and the rice absorbing the beer, it has the added plus of being a one-pot dish meaning less washing up!

Prep time: 10 minutes
Cook Time: 45 minutes

Ingredients
1 tsp rapeseed oil
3 diced chicken fillets
200g sliced chorizo
1 diced red pepper
150g frozen peas
1 diced white onion
300g paella rice or risotto rice
2 garlic cloves, thinly sliced
1 chicken stock pot
1 can of Hop-On Session IPA
Black pepper for seasoning
For the spice mix:
1 tsp dried parsley
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
Chopped Parsley for garnish

Method
In large deep, non-stick pan heat the rapeseed oil on a low to medium heat then add the chorizo and stir for 5 minutes, then add the diced chicken. Once the chicken starts to brown add the spice mix, garlic, onion and pepper. Mix around to ensure everything is coated.
Once everything starts to brown and soften, add the rice and mix. Pour all of the Hop-On into the mixture and stir thoroughly. Add the chicken stock pot and leave to simmer for 25 minutes on a low heat.
Fill the empty can with cold water and add occasionally when it looks like all the liquid is absorbed by the rice, so the mixture remains saucy and doesn’t become dry. Season with pepper.
Add the peas and simmer until they become soft, approximately five minutes. Garnish with the chopped parsley and serve.