Chicken & Chorizo Rice

Name: Chicken & Chorizo Rice with Cherry Tomatoes and Peppers
Total time: 40 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 Bell Pepper; 125 Baby Plum Tomatoes; 1 Chicken Stock Powder; 150 Basmati Rice; 210 Diced Chicken Thigh; 60 Chorizo; 1 Yellow Pepper; 2 Garlic Clove**; 1 Flat Leaf Parsley; ½ Lemon; ½ Rosemary; 300 Water for the Rice

with Cherry Tomatoes and Peppers

Recipe Development TeamPublished on July 26, 2017

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This rice dish is great for sharing with friends and family. It's inspired by a Spanish paella but uses basmati rice and is best served by putting the pan in the middle of the table and letting everyone help themselves. The double whammy of chicken and chorizo make it a real crowd pleaser.

The quantities provided above are averages only.

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 war 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.

Total40 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

125

Baby Plum Tomatoes

Chicken Stock Powder

150

Basmati Rice

210

Diced Chicken Thigh

Chorizo

Yellow Pepper

Garlic Clove**

Flat Leaf Parsley

Lemon

Rosemary

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)647 kcal

Energy (kJ)2707 kJ

Fat23 g

of which saturates7 g

Carbohydrate72 g

of which sugars11 g

Protein38 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Knife

•Plate

•Grill Pan

•Slotted Spoon

•Kettle

•Spoon

•Lid

•Measuring Cups

Cooking Instructions and Tips

Halve the peppers and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Halve the tomatoes. Roughly chop the parsley (stalks and all). Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Cut the lemon into wedges.

Heat a splash of oil in a large saucepan on high heat. When hot, add the chicken and season well with salt and pepper. Fry until browned, 3-5 mins. Stir occasionally to avoid sticking. Once browned on all sides, remove from the pan and set aside on a clean plate. Tip: You may want to do this in batches to avoid stewing the chicken.

Put another splash of oil in your now empty frying pan. Add the peppers and tomatoes. Cook until softened, about 5 mins. Stir in the garlic, rosemary and chorizo. Cook, stirring, for 3 mins. Meanwhile fill and boil your kettle.

Add the rice to the pan along with half the parsley. Stir to make sure it is coated in oil and cook for 2 mins. Pour in the boiling water (see ingredients for amount) along with the stock powder and stir to dissolve.

Return the chicken to the pan and bring to the boil. Reduce the heat to medium, cover with a lid (or some foil) and cook for 10 mins. Remove from the heat and set aside (still covered) for another 10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooled, add a squeeze of lemon juice. Taste the rice and season with salt and pepper and more lemon juice if it needs it. Sprinkle on the remaining parsley. Put the pan on the table, topped with lemon wedges, and let everyone help themselves. Enjoy!