Chicken-chorizo-mixed-veg-rice

Chicken and chorizo rice with mixed vegetables

This warming all-in-one rice dish is flavoured with a touch of smoky spice and herbs

By , 13 November 2018

(15 votes)

Chicken and chorizo rice with mixed vegetables
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 457g serving contains
  • Energy

    2008KJ

    480KCAL

    24%
  • Fat

    9.1g

    low

    13%
  • Saturates

    2.3g

    low

    12%
  • Sugars

    6.4g

    low

    7%
  • Salt

    0.78g

    low

    13%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 439kJ/105kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 4 chicken thigh fillets, cut into chunks
  • 1 large red onion, diced
  • 45g Extra Special Spanish Chorizo, sliced
  • 1 clove garlic, crushed
  • 1tsp smoked paprika
  • 1tsp dried mixed herbs
  • 1tbsp Gia Sun Dried Tomato Purée with Oil, Herbs and Spices
  • 300g risotto rice
  • 1 reduced-salt chicken stock cube, made up to 1L with boiling water
  • 175g Asda frozen Sliced Mixed Peppers
  • 50g frozen peas
  • 2tbsp chopped parsley
  • Crusty bread, to serve
  • 1 lemon, cut into wedges, to serve
Method
  • Heat the oil in a large frying pan, add the chicken and fry over a medium heat for 7-8 mins until cooked through. Transfer to a plate and set aside.

  • Add the onion and the chorizo to the same frying pan and cook for 5 mins. Add the garlic and cook for a further 2 mins.

  • Stir in the paprika, herbs, tomato purée and rice. Gradually add the stock to the pan, one ladleful at a time, stirring constantly.

  • Once all the liquid has been absorbed and the rice is cooked, return the chicken to the pan, along with the mixed peppers and peas. Stir for a further 5 mins until heated through. Sprinkle with the parsley and serve along with the crusty bread and the lemon wedges, to squeeze over.