The ultimate side dish. Chorizo, plantain and crispy chicken skin is an absolute winner.
Cooking Time (Includes Preparation Time): 50 Minutes
The freshness of the plantain balances the saltiness of the chorizo, so it is worth going out of your way to find it!
Feeds: 4 People
600g Cooked Carolino Rice
1 Red Pepper
120g Frozen Peas
Bunch of Parsley
40ml Worcestershire Sauce
200ml Chicken Stock
40g Chicken Skin
Preheat the oven to 180°C.
Cook the Carolino rice according to pack instructions.
Take your chicken skins and lay them flat on a baking tray and sprinkle with salt and bake in the oven for 45 minutes.
Dice the chorizo and add to frying pan. Cook until the fat renders. Then, slice the onion and pepper and add to the frying pan and fry until soft.
Once the rice is cooked, add it to the pan along with the Worcestershire sauce and chicken stock. Chop your plantain into small cubes and finely chop your parsley, adding these to the pan along with your peas.
Remove chicken skin from the oven and break it up into smaller pieces.
Time to serve up. Dress each dish with a squeeze of lemon juice for extra freshness and garnish with the pieces of chicken skin and the rest of your parsley and then get stuck in!