Chicken & Chorizo Rice
with Roasted Tomatoes and Peppers
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 addition of both chicken and chorizo make it a real crowd pleaser!
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.
Ingredients
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
125
Baby Plum Tomatoes
1
Flat Leaf Parsley
½
Lemon
210
Diced Chicken Thigh
60
Chorizo
1
Smoked Paprika
150
Basmati Rice
10
Chicken Stock Paste
Not included in your delivery
350
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. 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). Cut the lemon into wedges.
Heat a splash of oil in a large saucepan on high heat. When hot, add the chicken and diced chorizo. Season well with salt and pepper. Fry until browned, 4-6 mins. Stir occasionally to avoid sticking. TIP: You may want to do this in batches to avoid stewing the chicken. IMPORTANT: Wash your hands after handling raw meat.
Meanwhile, pop the peppers on a baking tray and drizzle with oil. Season with salt and pepper and toss to coat. Roast in your oven until charred and soft, 18-20 mins. Halfway through cooking, add the tomatoes to the tray and pop back in your oven for the remaining time. Once cooked, remove from your oven and cover with foil to keep warm.
Stir the garlic and smoked paprika into the chicken and chorizo and cook for 1 minute. Then add the rice. Stir to make sure it is coated in oil and cook for 1 minute. Pour in the water (see ingredients for amount) along with the stock paste and stir to dissolve.
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 cooked, add in the roasted pepper and tomato along with a squeeze of lemon juice and half the parsley. Stir to combine, then 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!
