Peri Peri Spiced Chorizo Pilaf
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Peri Peri Spiced Chorizo Pilaf

with Peas and Soured Cream


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.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

1 unit(s)


2 unit(s)

Garlic Clove

90 grams

Diced Chorizo

2 sachet(s)

Peri Peri Seasoning

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

150 grams

Basmati Rice

15 grams

Chicken Stock Paste

1 unit(s)


120 grams


25 grams

Red Pepper Chilli Jelly

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

30 grams


½ tsp


300 milliliter(s)

Water for the Rice


Nutritional information

Energy (kJ)3331 kJ
Energy (kcal)796 kcal
Fat37.9 g
of which saturates18.6 g
Carbohydrate96.2 g
of which sugars20.5 g
Protein25.4 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Lidded saucepan



Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat.

Once hot, add half the butter (see pantry for amount) and allow to melt. Add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 10-12 mins. 


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, stir-fry for 30 secs.

Then, add the cider vinegar and allow it to evaporate, 1 min. 


Stir in the rice 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, until everything is piping hot.

Taste and Season with any salt, pepper or lemon juice if you feel it needs it.


Share the peri peri spiced chorizo pilaf between your bowls.

Finish with a drizzle of soured cream and any remaining lemon wedges alongside for squeezing over.