Chicken and chorizo bomba

Chicken and chorizo bomba

Chicken and chorizo bomba

Sat, Aug 7, 2021, 04:55

  • Serves: 6
  • Cooking Time: 45 mins
  • Course: Main Course
  • Cuisine: Irish


  • 4tbs olive oil, plus a little extra for drizzling
  • 2 red onions, peeled and diced
  • 2 cloves of garlic, peeled and sliced
  • 100g piece of chorizo, sliced
  • 8 skinned and boned chicken thighs, diced into 3cm pieces
  • 300g bomba or arborio rice
  • 400g tin chopped tomatoes
  • 900ml chicken stock
  • A sprig of fresh thyme
  • ½tbs smoked paprika
  • 2 strips of orange peel
  • Juice of 1 orange
  • Salt and pepper
  • 1 large or 2 medium courgettes, very thinly sliced
  • 2 free-range egg yolks
  • Juice of ½ a lemon
  • 1tsp Dijon mustard
  • 1 large clove of garlic, finely grated
  • Salt and white pepper
  • 250ml sunflower oil
  • 50ml olive oil


1 Put the olive oil in a pan, then add the onions and garlic.

2 Cook for five minutes over a gentle heat, then add the chorizo and chicken.

3 Cook for a little longer to allow the oil to emerge from the chorizo, then add the rice, tomatoes, stock, thyme, paprika, orange peel and juice, salt and pepper.

4 Bring up to a bubble and simmer for 18-20 minutes, until all the liquid has nearly evaporated.

5 Overlap the sliced courgette evenly across the top of the rice, drizzle over a little olive oil, cover and turn off the heat to allow the courgettes to steam for five minutes.


1 Put the egg yolks into a bowl, then add the lemon juice, mustard, garlic, salt and white pepper.

2 Put the bowl on top of a folded tea towel, this will keep it in place while you slowly whisk in the sunflower oil in a thin stream, little by little, until it is all emulsified.

3 Once this is done, add in the olive oil. You may need a little more lemon juice to taste.

4 Keep in the fridge until needed. It will happily last for a few days.