Portuguese African rice
This mixed rice recipe from the Algarve region of Portugal is, like many rice dishes across the world, a quick way to use up whatever ingredients you have to hand. The crispy chicken skin shards on top add a luxurious touch, and be sure to source Portugal's beloved Carolino rice to make this dish an unforgettable way to clear out the fridge.
Ingredients
- 1 chicken skin , from a thigh or breast
- 30g of chorizo , diced
- 25g of onion , sliced
- 25g of red pepper , sliced
- 150g of Carolino rice , cooked
- 5g of Worcestershire sauce
- 50g of chicken stock
- 30g of plantain, diced
- 30g of frozen peas
- 10g of parsley , finely chopped
- 1 tsp lemon juice
- sea salt
Method
1
Place the chicken skin in a small saucepan and cover with cold water. Bring to a simmer and cook for 1 hour, then drain and allow to cool. While the skin cools, preheat an oven to 165°C/gas mark 3
2
Lay the skin flat on a tray and roast for 20-30 minutes, until crisp and golden brown (do not allow the skin to catch and blacken, otherwise it will taste bitter). Allow to cool completely, then break into shards and set aside in an airtight container
3
For the rice, add the chorizo, onion and pepper to a frying pan over a medium heat and cook for 5 minutes, until the chorizo crisps up and releases its oil and the onions soften and become slightly translucent
4
Pour in the cooked rice and stir well to combine, then cook for 1 minute to warm through. Add the Worcestershire sauce and chicken stock, followed by the plantain. Cook until well combined and warmed through
5
Add the peas along with half the parsley and cook for a further few minutes until the peas have defrosted and warmed through. Transfer to a bowl, dress with the lemon juice and garnish with the remaining parsley
Discover more:
Go to Comments
Portuguese African rice
