You’ve probably got a bag in the cupboard already so now its time to spice up your rice game by recreating Casa do Frango’s moreish African rice dish, as cooked up by head chef Dario. It’s served as a side in the restaurants but you could defo just eat a giant bowl of this and be very happy.
We have listed the ingredients out below as well as the bits of equipment you’ll need so you just have to play the IGTV video to get the instructions. Do tag @casadofrango_london and us @londontheinside in your photos and stories people, we will repost. Be well, cook well.
I N G R E D I E N T S
200g Portuguese carolino rice or a long grain rice
50ml chicken stock
Sunflower oil
1 large onion
1 large red pepper
2 cloves garlic
Bay leaf
1 cooking chorizo
1 plantain
50g frozen peas
20ml Worcestershire sauce
Half a lemon, juiced
Pinch of parsley, for garnish
Chicken skin (optional garnish)
WHAT YOU NEED
Deep pan to boil the rice
Strainer
Frying pan
Rubber spatula
2 oven trays