Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.
Thursday to Sunday, 2 and 3 course lunch from 11.45am
Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm
02 6230 2487
431 Nanima Road
Springrange NSW 2618
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4 Poachers smoked chicken thighs – cut into 10 mm thick discs
2 x 250g microwave rice – long-grained or basmati white rice
1 tbsp olive oil
1 red onion
3 garlic cloves
2 chorizo sausages cut into 10mm slices
1 red capsicum – cut into thin strips
1 yellow capsicum – cut into thin strips
2 fresh jalapenos – finely sliced
125 ml vegetable stock
1 tbsp smoked paprika
8 cherry tomatoes, halve
Microwave the rice according to the packet’s instructions. Heat the olive oil in a pan or cast iron pot and add the onion and garlic and fry for two minutes, then add the chorizo and cook for 2-4 minutes till the fat is released. Add the rice, capsicums and jalapenos, stir and then pour in the stock, salt and pepper and cook for five minutes. The mixture will thicken and start to stick to the pan. Lastly, add the tomatoes and the chicken and stir gently till warmed through.
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