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Chicken & Chorizo Rice

Chicken & Chorizo Rice

with Peppers and Green Beans

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On the table in thirty minutes, bursting with rich earthy flavours, and requiring minimal prep and washing up, this one pot wonder is about to become your weeknight go-to. Whilst there is no widely agreed recipe for fragrant Spanish rice, we’ve kept things pretty traditional on the spice front using smoked paprika to create this sunny meal. Give this dish centre stage on your kitchen table and enjoy in a traditional, communal style!

Allergens:CeleryMilkSulphites
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 unit(s)

Echalion Shallot

280 grams

Diced Chicken Thigh

1 pack(s)

Chorizo

(ContainsMilk)

1 sachet

Red Wine Vinegar

(ContainsSulphites)

1 pot(s)

Smoked Paprika

175 grams

Arborio Rice

1 bag(s)

Green Beans

1 unit(s)

Red Pepper

1 bunch(es)

Flat Leaf Parsley

Not included in your delivery

400 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3121 kJ
Energy (kcal)746 kcal
Fat24.0 g
of which saturates7.0 g
Carbohydrate77 g
of which sugars7.0 g
Protein57 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Frying Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Boil your kettle and pour the boiling water (see ingredients for amount) into a measuring jug. Add the stock powder and stir until dissolved - chicken stock made! Halve, peel and thinly slice the shallot.

2

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the chicken and chorizo to the pan, stir and cook until the chicken is nicely browned on both sides, 5 mins. When the chicken is browned, add the shallot, stir and cook for 3 mins more.

3

Next add the red wine vinegar, smoked paprika and the arborio rice. Stir well to make sure the rice is coated in the fragrant oil. Allow the vinegar to evaporate, then pour in the chicken stock, stir together and bring to the boil. Season with a pinch of salt and pepper. Pop the lid on (or use some foil) and reduce the heat to medium. Leave the rice to gently simmer, 7-8 mins.

4

Meanwhile, do any washing up that needs doing and then finish o the last few bits of prep. Trim the green beans and chop into thirds. Halve the pepper then remove the core and seeds. Slice into thin strips. Roughly chop the flat leaf parsley (stalks and all).

5

A er 7 mins, add the pepper and green beans to the pan on top of the rice (do not stir!), then quickly pop the lid (or foil) back on. Reduce the heat to medium-low and cook for another 10-12 mins. The rice is cooked when all of the stock has been absorbed. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

6

Taste the Spanish rice and add more salt and pepper if needed. Stir through the parsley and serve in deep bowls. Enjoy!