Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
This Iberian-inspired rice is full of savoury flavours. Softened bell peppers, bursting cherry tomatoes, succulent chicken, and spicy chorizo all fight for top billing in this jam-packed and delicious dish.
Tags:
Egg Free
•Nut free
Allergens:
Milk
•Mustard
Total Time45 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
125 grams
Cherry Tomatoes
5 grams
Parsley
½ unit(s)
Lemon
100 grams
Chorizo
(Contains Milk)
1 sachet(s)
Paprika
(Contains Mustard)
150 grams
Rice
1 sachet(s)
Chicken Stock
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)627 kcal
Energy (kJ)2623 kJ
Fat17.2 g
of which saturates5.8 g
Carbohydrate70.9 g
of which sugars7.6 g
Dietary Fiber0 g
Protein48.6 g
Cholesterol0 mg
Salt3.16 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Grater
•Pan with Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Peel and grate the garlic (or use a garlic press).
- Halve the tomatoes. Halve the lemon.
- Roughly chop the parsley (stalks and all).
2
- Pop the peppers onto a lined baking tray and drizzle with oil.
- Season with salt and pepper and toss to coat.
- Roast in your oven until charred and soft, 18-20 mins.
- Halfway through cooking, add the tomatoes to the tray and pop back into the oven for the remaining time.
- Once cooked, remove from your oven and cover with foil to keep warm.
3
- While the veg roasts, place a large pan over high heat with a drizzle of oil.
- Once hot, add the diced chicken and chorizo. IMPORTANT: Wash your hands after handling raw meat.
- Season well with salt and pepper.
- Fry until browned, 4-6 mins. Stir occasionally to avoid sticking.
TIP: You may want to do this in batches to avoid stewing the chicken.
4
- Stir the garlic and paprika into the pan and cook for 1 min.
- Add the rice.
- Stir well to fully coat and cook for 1 min.
- Pour in 350ml water (double for 4p) along with the stock.
5
- Bring the pan to the boil.
- Reduce the heat to medium, cover with a lid (or some foil) and cook for 10 mins.
- Once cooked, remove from the heat and set aside (still covered) for another 10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Once ready, add in the roasted pepper and tomato along with a squeeze of lemon juice and half the parsley.
6
- Stir everything to combine, then taste and season with salt, pepper and more lemon juice if you like.
- Cut any remaining lemon into wedges.
- Sprinkle on the remaining parsley.
- Place the pan on the table, top with lemon wedges, and let everyone help themselves.
