Peri Peri Chicken and Chorizo Spiced Pilaf

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

Once the onions have softened, add the chorizo and fry until it starts to brown, 3-4 mins.

Next, add the garlic, peri peri seasoning and sugar (see pantry for amount), stir-fry for 30 secs, until fragrant.

Stir in the cider vinegar and allow it to evaporate, 1 min. 

Stir the rice into the pan until coated, 1 min.

Next, stir in the water for the rice (see pantry for amount) and chicken stock paste. Bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).

Meanwhile, quarter the lemon. 

Once ready, stir the peas, red pepper chilli jelly and a good squeeze of lemon juice into the rice along with the remaining butter.

Pop the lid back on and allow to stand for 1-2 mins.

Taste and season with salt, pepper and lemon juice if you feel it needs it. Add a splash of water if it's a little dry.