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Chicken & Chorizo Pilaf

Chicken & Chorizo Pilaf

Packed with Plenty of Veggies

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This pilaf is a great dish for sharing with friends and family - just put the pan in the middle of the table, Spanish-style, and let everyone help themselves. The double joy of chicken and chorizo make it a real crowd pleaser. Enjoy!

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Red Pepper

1 unit(s)

Yellow Pepper

3 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 punnet(s)

Cherry Tomatoes

5 unit(s)

Chicken Thigh

4 sprig(s)

Rosemary

1 unit(s)

Lemon

2 grams

Chorizo

350 grams

Basmati Rice

1 unit(s)

Chicken Stock Pot

Not included in your delivery

700 milliliter(s)

Boiling Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2962 kJ
Energy (kcal)708 kcal
Fat26.0 g
of which saturates8.0 g
Carbohydrate61 g
of which sugars17.0 g
Protein56 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Frying Pan
Lid
Plate
Instructions
Instructionsarrow up iconarrow up icon
1

Halve and remove the cores from the peppers and cut into thin slices. Peel and grate the garlic (or use a garlic press). Pick the parsley leaves from their stalks and finely chop (discard the stalks). Cut the cherry tomatoes in half. Chop the chicken into bite sized chunks. Pick the rosemary leaves from their stalks (discard the stalks). Cut the lemon into wedges.

2

Heat a splash of olive oil in a frying pan on high heat. Season the chicken well with salt and black pepper and add it to the pan. Fry until brown, 2-3 mins. Once brown on all sides, remove it from the pan and set aside.

3

Add another splash of olive oil to the (now empty) frying pan. Add the peppers and tomatoes. Cook until softened, about 5 mins. Add in the garlic, rosemary leaves and the chorizo. Cook for 3 mins.

4

Add the rice to the pan with half the parsley. Cook for a few minutes stirring to make sure the rice is coated in oil. Put the kettle on to boil.

5

Put the chicken stock pot in a measuring jug and pour on the boiling water (amount specified in the ingredient list). Stir to dissolve then add to the pan along with the chicken. Stir, bring to the boil then reduce the heat to medium-low. Cook for 10 mins with the lid on. After this, remove the pan from the heat and leave to rest for another 10 mins with the lid still on. TIP: The chicken is cooked when it is no longer pink in the middle.

6

Sprinkle the paella with the remaining parsley. Put the pan on the table with a plate of lemon wedges and let everyone help themselves. Enjoy!