Requiring minimal effort, but resulting in maximum flavour, our Spanish-style rice takes ‘one-pot wonders’ to dizzying new heights. Bursting with deliciously earthy flavours and packed with lots of hidden veggies, this colourful dish will delight even the fussiest of eaters. Place this beautiful pot right in the middle of your dinner table and enjoy in a traditional, communal style. No mealtime meltdowns in sight!
Flat Leaf Parsley
Diced Chicken Breast
Water for the Sauce
Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Pick the rosemary leaves from their stalks (see ingredients for amount) and finely chop (discard the stalks).
Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a splash of oil in a large frying pan on high heat. Add the chicken to the pan, season well with salt and pepper. Fry until brown, stirring occasionally to avoid sticking, 3-5 mins.
Add the peppers. Fry until starting to soften and colour, about 5 mins. Add in the garlic, rosemary and chorizo and cook, stirring, for 3 mins.
Pour the passata and water for the sauce (see ingredients for amount) into the pan and bring to the boil. When boiling, lower the heat to medium and leave to simmer, stirring often, until thick and tomatoey, 8-10 mins. When done, leave on a low heat to keep warm. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Fluff up the rice with a fork, then fold the rice and half of the parsley into the Spanish chicken sauce in the frying pan. Taste and season with more salt and pepper if needed. Divide between bowls then sprinkle over the remaining parsley. Enjoy!