- 2 Tbsp Olive Oil
- 3/4 C finely diced White Onion
- 1 C canned diced Tomatoes
- 1/4 Tsp Paprika
- 2 cloves very thinly sliced Garlic
- 1 1/2 C Jasmine Brown Rice or Brown Rice
- 3 1/4 C Chicken Stock
- 1/2 C Morrocan Olives or Black Olives with pits
- 1 C peeled Pumpkin wedges cut in half, 1/4” thick
- 4 oz Cured Chorizo peeled and sliced to . thickness, cut on the diagonal
- 1/2 C frozen Peas
Preheat a large skillet to medium heat and add oil and onions. Sweat onions until translucent and
softened, approximately 2 to 3 minutes. Add tomatoes and paprika then simmer for another 3
minutes. Add garlic then rice and stir together. Add chicken stock and stir gently, shake the pan so
that the rice settles flat. Bring to the boil and reduce to a slow simmer.
Evenly distribute pumpkin and olives in the pan and simmer until rice is al dente, approximately 10
minutes. Reduce heat to low and evenly sprinkle peas over the pan and stand the chorizo slices in the
rice, making sure to evenly distribute them in the pan. Cook for 10 minutes or until rice is fully cooked
and chorizo and peas are heated through, serve immediately with lemon wedges.
- 1 C All Purpose Flour
- 1/2 Tsp Kosher Salt
- 2 Tsp Baking Powder
- 1/2 C Water
Combine all dry ingredients in a clean dry bowl. Add water and mix until combined. Knead dough for a couple minutes until it is smooth and forms a ball, you may need some flour for dusting and kneading. Return dough to bowl and rest for 10 minutes, covered.
Bring a pot of water to the boil and season with salt.
Break up dough into balls about the size of a marble, should make roughly 48 equal sized balls. Place one ball in the palm of your hands and rub them together as though you were trying to rub a stick between your palms. The dough will naturally form into a cylinder with tapered ends. Once all the balls are made into spinners, place them in the boiling water and cook for 5 minutes until fully cooked. Transfer to a clean tray rubbed with a little bit of vegetable oil. Allow the spinners to cool.
Finishing the Dish
- 1 Tbsp Unsalted Butter
- 1 Tbsp Vegetable Oil
- Meat of 1/2 leftover Chicken (no skin or bones)
- 1 Tbsp sliced fresh Garlic
- 1 C Chicken Stock
- 3/4 C frozen Peas
- 1 Tbsp freshly squeezed Lemon juice
- 2 Tbsp julienned fresh Sage
- Kosher Salt and freshly ground Black Pepper to taste
- Freshly grated Parmesan Cheese to taste
Preheat a large pan to medium heat and add butter and oil. Add chicken and garlic and sauté until heated through, then add chicken stock and sauté until liquid is reduced by half. Add frozen peas and cook until peas are heated through, approximately 1 minute. Add lemon juice and sage, toss quickly and season to taste with salt and pepper.
Plate into 4 equal portions in a bowl and garnish each with parmesan cheese.