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Spanish Style Chicken

with Quinoa and Chorizo
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
17 kcal
Protein
: 
1g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

8 grams

Plain Flour

120 grams

Quinoa

4 unit(s)

Chicken Thigh, Bone-In, Skin-On

1 sachet(s)

Chicken Stock Powder

1 unit(s)

Echalion Shallot

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 unit(s)

Garlic Clove

1 pot(s)

Smoked Paprika

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Lemon

1 pack(s)

Bay Leaf

60 grams

Diced Chorizo

Not included in your delivery

500 milliliter(s)

Water

Energy (kJ)72 kJ
Energy (kcal)17 kcal
Fat0.2 g
Carbohydrate2.5 g
of which sugars1.9 g
Dietary Fibre1.4 g
Protein1 g
Potassium47.7 mg
Calcium6.4 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Boil the water (specified in the ingredients list) in a saucepan over high heat. Add the bay leaf and half the chicken stock pot, stir to dissolve. Pour in the quinoa, lower the heat to medium and cook until the grains have split and are tender, 12-14 mins. When cooked, drain into a sieve, remove the bay leaf and then return to the pan off the heat. Cover with a lid to keep warm.

2

Meanwhile, heat a splash of oil in a large frying pan over medium high heat. Add the chorizo and cook for 3 mins. Toss in the red pepper and shallot and cook until softened, 5 mins. Add the garlic and cook for a minute more, then pour in the red wine vinegar, allow to evaporate. Sprinkle on the plain flour, stir to coat the veggies and get rid of any lumps. Cook for another minute.

3

Add the water to the pan and bring to the boil. Stir in the leftover stock pot (make sure it dissolves) and then simmer the sauce until it has thickened nicely, 5 mins. Season with salt and pepper to taste and stir through half the parsley. Tip: If your sauce is too thick add more water to loosen it up!

4

Mix the leftover parsley through the quinoa and add a squeeze of lemon juice. Add more salt and pepper to taste then share between your plates Pop the chicken on top and then spoon the sauce and any roasting juices from the chicken all over and around. If you have any lemon left, chop into wedges and squeeze over if you like things lemony! Enjoy!

5

Utensil

6

Small Saucepan

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