Spannabis Cannabis Chicken

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Spannabis Cannabis Chicken


This all in one “pot” dish is inspired by a dishes baked in the Catalan region. Our take has an “extra ingredient” that brings a certain something. With the combination of strong flavours, this will hide the taste of Cannabis, and leave you walking Spanish. Enjoy with a glass of white wine and a piece of crusty bread. Summer on a plate!

Ingredients
Serves: 2
2xtbsp Cannabis oil
1 chicken breast, cut into chunks
2 peppers, cut into strips
2 onions, thickly sliced
1 stick celery, sliced
2 cloves garlic, crushed
80g chorizo, peeled and cut into 0.5cm slices
4 sun dried tomatoes, chopped
135g rice
freshly ground black pepper
good pinch cayenne pepper
1/2 teaspoon dried oregano
2 heaped tablespoons paprika or smoked paprika
300ml chicken stock
good squirt tomato puree
150ml white wine

Preparation method
Prep: 15 mins | Cook: 1 hour 30 mins
1. Heat a heavy based casserole dish with 2 tbsp of Cannabis oil over medium heat. Add the chicken and brown well. Remove and set aside.
2. In the same pan add the peppers and onions. Turn cooking for approx 5 minutes or until they slightly catch on the edges. Add the celery, garlic and chorizo. Cook stirring frequently for another 5 minutes.
3. Add the sun dried tomatoes, mix well. Add the rice and stir to ensure each grain is coated with a little oil. Add all the remaining ingredients along with the chicken. Bring to the boil then turn down to a gentle simmer. Cover with a tight fitting lid and cook for 1 to 1 1/2 hours.

 

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