Mexican Chicken and Chorizo ‘Dirty Rice’

Peel and finely dice half the onion. Cut the cherry tomatoes into quarters. Roughly chop the coriander. Rinse and drain the black beans. Chop half the green pepper into 1cm pieces.

Mix the smoked paprika with the zest of a one third of the lime, ¼ tsp of salt, pepper and 1½ tbsp of olive oil. Cut the chicken thighs into bite sized pieces and coat in the spice mix.

Heat a frying pan over a medium-high heat with 1 tbsp of olive oil and cook the green pepper for 3 mins. Remove and cook the chorizo and onion for 5 mins or until the chorizo is crispy, then also remove from the pan. Add the chicken to the (now empty) pan and cook for 5-8 mins until cooked through. Tip: Cook the chicken in two batches to make sure you get this nice and brown.

In a large bowl, mix the cooked rice, chorizo, onion, tomatoes, black beans and pepper with the cooked chicken and two thirds of your chopped coriander. Make a dressing with the remaining zest and juice of the lime, ¼ tsp of salt, some pepper and 1 tbsp of olive oil and mix with the rice salad. Tip: You can replace the olive oil with the pan juices from the chorizo and chicken.