Smoked Chicken and Chorizo with Mexican Rice
  • 2 red onions sliced finely
  • 3 cloves of garlic chopped finely
  • 350 gm smoked chicken
  • 150 gm chorizo sausage
  • 1 x 400 gm can of peeled tomatoes
  • 2 large fresh tomatoes
  • ½ red capsicum sliced and roughly chopped
  • 1 zucchini cut into quarters and cut into 1 cm chunks
  • 2 teaspoons sweet smoked paprika
  • 1 teaspoon of ground cumin powder
  • ½ teaspoon coriander powder
  • 1 teaspoon vegetable stock powder
  • ½ cup of water
  1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. 
  2. Sauté the onion for 2-3 minutes until it is beginning to soften, add the chorizo and continue to stir. 
  3. Add the red capsicum, fresh tomatoes and zucchini and cook until the onion is soft and transparent.  Add the garlic and cook until fragrant (30 seconds).
  4. Stir in the tomatoes and chopped chicken; season with salt, pepper, smoked paprika, stock powder, ground cumin and ground coriander and then add water. Reduce heat and place a lid on the pot. Cook for 10 minutes, while stirring occasionally.
  5. Serve with steamed rice or Mexican Rice (see recipe below)



  • 3 tablespoons extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon cumin seeds
  • 1 cup white rice (basmati works well but any rice will do)
  • 2 cups Chicken or Vegetable liquid stock
  • 1 cup tomato passata
  • ½  cup frozen peas
  • ½ cup canned corn kernels
  • Roughly chopped fresh coriander leaves, to serve
  1. Preheat oven to 170 degrees
  2. On the stovetop heat a medium-sized pot (with a lid) with olive oil 
  3. Add the rice, cumin seeds and garlic and cook for 2-3 minutes coating the rice with the oil.
  4. Add the stock, peas, corn and passata mixing them all together so they are combined. 
  5. Place the lid on the pot and cook for 30 minutes