Confession of a FoodBlogger ~

After that long hibernation... I must say that I had difficulties in getting my mojo started.
My train of thoughts seems reluctant to come out and play too. I think IT just wanted to hide away under the warm toastie duvet all the time....
The cold wintry days makes it even harder to keep these fingers warm while clicking away on the keyboard...had to 'sit on my hands' to warm them up after every few words typed.

While waiting for mojo to return, fingers to warm up, grey matter and joints to thaw.... best I click on that PUBLISH button...set the wheel of 'mood' motion going

What can I say... 

I've been bitten by Mr LazyBug 

....and one pot meal it is for everyone 

Chicken Chorizo Rice

ClickPrint Recipe to print 

Served 6-8 

8 drumsticks-washed and pat dry

4 chorizo thickly slice

1 red onion - thinly sliced

2 garlic crushed

2 teaspoon hot paprika

1 cup frozen peas

2 cups basmati rice 

1 can whole tomato

600 ml water 

Season with salt and pepper

1. Pre heat oven to 200 C.
2. Heat up ovenproof pan. Add 2 tablespoon olive oil.
3. Add chicken drumsticks n cook for few minutes to seal the juice till slightly brown. Transfer to plate.
4. Add cut up chorizo. 
5. Cook for 5 minutes. Transfer to plate.
6. Saute onion n garlic for 5 minutes. Transfer to plate.
7. Add rice to the pan. Stir the rice around the pan, to absorb flavours from chorizo, onion n chicken.
8. Add tomotes (crushed the whole tomatoes with the ladle) and water. 
9. Season to taste. 
10. Bring to a quick boil. 
11. Add chicken, chorizo, onion, garlic n frozen peas to the pot. 
12. Sprinkle hot paprika. 
13. Add freshly ground seasalt and pepper.
14. Bake for 1 hour or until the chicken and rice are cooked.