Don’t let the lack of a paella pan hold you back. Find a large cast iron pot or pan and just follow the ‘don’t stir the rice’ rule!

Paella-ish dish

Serves 6-8

Ingredients

½  cup olive oil 
Salt and milled pepper 
1 lemon, halved 
8 skin-on chicken thighs
4 chicken drumsticks
100-150g chorizo 
2 red peppers, finely diced 
2 yellow peppers, finely diced 
2 onions, finely diced 
5 cloves garlic, chopped 
3 salad tomatoes, grated 
300g arborio (risotto) rice 
2 Tbsp smoked paprika 
1 tsp cumin 
Pinch of turmeric
3-4 strands saffron (optional)
5 cups hot chicken stock  

For serving  

Parsley
Lemon wedges
Aioli (garlic mayonnaise) 

Method

1. Prepare medium-hot coals — you should be able to hold your hand at grid-level for 7 seconds without burning.  
2. Season chicken well and drizzle over half the oil and lemon juice.
3. Braai for 15 minutes or until well charred, turning halfway through. Remove and set aside. 
4. Place a large 30cm cast iron skillet or a paella pan on the grid or on a triangle stand. 
5. Heat remaining oil in skillet and fry chorizo until crisp. Remove and set aside.
6. Sauté peppers and onions for 8 minutes, stirring regularly. Add garlic and tomato and cook for another 2 minutes.  
7. Stir in rice and spices then fry for a few seconds. 
8. Combine saffron (if using) with hot stock and add to pan. Season. 
9. Return chicken and chorizo to pan. Briefly stir to combine, then refrain from stirring for the rest of the cooking time.
10. Cover with foil and cook until liquid is below rice level, about 22-25 minutes. Uncover and cook until the rice is crispy at the bottom, but not dry on top.  
11. Remove skillet and scatter with parsley. Serve with lemon wedges and aioli on the side. 

Fun foodie fact  

While we often associate paella with seafood, the Eastern province of Valencia in Spain is known for their chicken paella. Not only delicious, it is also an affordable way to feed a crowd. 

Recipe by: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Braai grid mushroom pizza

The post Paella-ish dish appeared first on MyKitchen.

This Portuguese chicken recipe is super tasty, easy to make and has less than 7 ingredients, excluding pantry staples of course!

SERVES 4 // PREP TIME 15 min // COOK TIME 1 hr 5 min

INGREDIENTS
6 skin-on chicken pieces
2 tbsp + 1 tsp Portuguese spice mix
1 tbsp oil
2 bell peppers, cored and diced
1 cup white rice
1 tin (410 g) tomato & onion mix
½ cup frozen peas
Parsley, to garnish
Lemon juice, optional

METHOD
1. Pat the chicken dry with a paper towel and rub all over with 2 tbsp Portuguese spice, salt and pepper.
2. Heat the oil in an ovenproof pan. Cook the chicken pieces skin-side down until crisp. Turn and cook until browned all over. Set aside on a plate.
3. Lower the heat and add the bell peppers. Cook until slightly softened, but still tender. Add in the rice and stir-fry until it smells nutty and is starting to pop. Add in 1 tsp Portuguese spice mix and fry for a few seconds until aromatic.
4. Add in the tinned tomato & onion mix and 2 cups of water, then stir well to combine. Simmer for 5 minutes, stirring occasionally. 
5. Place the chicken pieces back in the pan along with any juices. Cover the pan with a lid or piece of tin foil and place in the oven for 40 min or until rice is tender and liquid is absorbed.
6. Place the peas in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then drain. Remove the covering from the pan and move the chicken to a plate. Stir the peas through the rice. Place the chicken pieces back on top of rice and grill for 8–10 minutes or until chicken is golden and crisp.
7. Garnish with parsley and a drizzle of lemon juice, if desired. 

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg
Photography: Chanelle Naudt

Spice up your spaghetti and meatballs, the ultimate childhood comfort food, by making our delicious Mediterranean meatball recipe. 

The post Portuguese chicken with rice appeared first on MyKitchen.

The best desserts are the ones that start with a freezer staple and end with creative and yummy add-ins. e.g this Neapolitan ice cream!

SERVES 8 // COOK TIME 20 mins, plus freezing time

INGREDIENTS
2L tub vanilla ice cream, softened
250g strawberries, hulled and blended, plus extra to garnish
140g dark chocolate, melted

Method
1. Line a baking tin with cling film.
2. Divide the ice cream up into three equal quantities.
3. Mix one third of the ice cream with the blended strawberries and another with the melted dark chocolate.
4. Layer the plain, strawberry and chocolate ice creams in the baking tin. Freeze for three to five hours, or until set. Remove from tin, slice, garnish with strawberries and serve.

Make this Turkish delight ice cream. You don’t need any fancy equipment just a beautiful summer’s day.

The post Neapolitan ice cream appeared first on MyKitchen.

This crumbed chicken recipe wth butternut wedges and home-made tomato sauce is quick and easy, but tastes like you’ve just stepped into a gourmet bistro!

SERVES 4 // COOK TIME ± 40 mins

INGREDIENTS
500g butternut, cut into wedges
¼ cup olive oil
Salt and pepper
½ cup flour
3 tbsp lemon salt
½ cup panko breadcrumbs
2 tbsp chopped parsley
Zest of 1 lemon
3 cloves garlic, peeled and crushed
4 chicken breasts
2 eggs, beaten
1 onion, peeled and finely chopped
2 red chillies, finely chopped
3 tbsp tomato paste
2 tins whole cherry tomatoes
1 cup water
2 tbsp sugar
Micro herbs, to garnish

METHOD
1. Preheat the oven to 200°C.
2. Place the butternut in a roasting pan and drizzle with half of the olive oil. Season and place in the oven for 20 to 25 minutes, or until almost tender.
3. Meanwhile, mix the flour, lemon salt and some pepper together in a bowl. In a separate bowl, mix together the panko breadcrumbs, parsley, lemon zest and one crushed garlic clove.
4. Dip the chicken breasts in the flour mixture, then the egg, and coat well with the crumb mixture.
5. Place the crumbed chicken on a foil-lined baking tray and bake for 20 minutes, or until the crust is golden and the chicken is cooked through.
6. While the chicken is cooking, heat the remaining olive oil in a pot. Fry the onion until soft, then add the remaining garlic and the chillies. Cook for two to three minutes.
7. Add the tomato paste, tinned tomatoes and water, and cover with the lid. Allow the sauce to simmer on a low heat for 20 to 25 minutes until reduced.
8. Add the sugar, season well and check the consistency. If the sauce is too thick, add more water; if the sauce is too runny, continue cooking with the lid off.
9. Serve the tomato sauce in a bowl, topped with the butternut wedges and crumbed chicken. Garnish with micro herbs.

These Hawaiian chicken burgers are the perfect summer dish. Easy-to-make, refreshing and super tasty! Serve with potato wedges and you’re good to go!

The post Crumbed chicken, butternut wedges and tomato sauce appeared first on MyKitchen.

Take the humble ham sandwich to the next level by turning it into a kota. Just add some spicy pickles, eggs, a few other ingredients, and you’re good to go!

SERVES 4 // COOK TIME 20 min

INGREDIENTS
For the spicy pickles
3 radishes, sliced
2 small cucumbers, sliced lengthwise
1 carrot, peeled into long shavings
1 jalapeño, sliced
1 red chilli, sliced
100 ml white wine vinegar
20 ml olive oil
1 tbsp sugar
Salt and black pepper
For the kota
Vegetable oil, to fry
4 eggs
4 hamburger rolls
Butter, for rolls
1 butter lettuce
1 tomato, sliced
150g cooked ham
1 red onion, peeled and sliced

METHOD
For the pickles
1. Place the radishes, carrot, cucumber and chillies in a bowl. Mix the vinegar, oil and sugar in a separate bowl and season. Pour over the vegetables and leave to pickle for 15 minutes.
For the kota
1. Heat the oil in a pan over high heat. Fry the eggs for 5 minutes, until the whites are well cooked and the yolks are still slightly runny.
2. Slice and butter the rolls. Fill each roll with lettuce, tomato, ham, egg, pickles and red onion. Season.

South African’s are no stranger to a good burger, but how about taking a tip from New York and trying these delicious bagel breakfast burgers?

The post Kota with spicy pickles appeared first on MyKitchen.

If you’re in need of a quick and delicious recipe for dinner tonight, we got you covered with our vegetarian tomato and baked-bean bredie!

SERVES 4 // COOK TIME 15 min 

INGREDIENTS
2 × 400g tin baked beans
500 ml thick tomato stew
1 tsp chopped rosemary
1 tsp smoked paprika
2 tbsp tomato paste
Salt and pepper
Flatbread or pitas, to serve

METHOD
1. Place beans, stew, rosemary, paprika and tomato paste in a pot and simmer for 10 minutes.
2. Season to taste.
3. Serve with toasted flatbread or pitas.

Simplify your dinner by making this hassle-free one pot spinach and artichoke bake. Serve with ciabatta (and maybe some wine).

The post Tomato and baked-bean bredie appeared first on MyKitchen.