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.
Flat Leaf Parsley
Baby Plum Tomatoes
Diced Chicken Thigh
Chicken Stock Powder(ContainsCelery)
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!