Louisiana Style Chorizo and Chicken Breast Rice

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the diced chicken and sliced pepper and fry, stirring, until just soft, 3-4 mins. 

Add the diced chorizo to the pan and fry until the chicken is cooked through, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked through when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Cut the lemon into wedges.

Once the chorizo is browned, reduce the heat to medium-high, then add the garlic, tomato puree and Central American style spice mix (add less if you'd prefer things milder). Fry, stirring, for 1 min. 

Stir the chicken stock paste, honey and water for the sauce (see pantry for both amounts) into the frying pan. Bring to the boil, then lower the heat and simmer until thickened, 1-2 mins. 

Once the rice is cooked, fluff it up with a fork and gently stir it into the spicy sauce.

Stir through the peas, sundried tomato paste and a good squeeze of lemon juice. Taste and add more salt and pepper or lemon juice if needed.