Save on washing up with this one-pan chicken, chorizo, rice and peppers dish. It’s packed with flavour and low in calories too for an easy midweek meal
Prep:15 mins
Serves 4 – 6
80g chorizo, diced1 onion, roughly chopped2 garlic cloves, finely chopped4 boneless and skinless chicken thighs, diced1 tsp dried oregano1 tsp dried basil1 tsp garlic granules1 tsp smoked paprika170g paella or arborio rice1l chicken or vegetable stock1 red, yellow or orange pepper, finely chopped130g frozen petit poishandful of parsley, choppedgarlic mayonnaise, to serve
STEP 1Heat a large frying pan over a medium heat and fry the chorizo for a couple of minutes until the oil is released. Add the onion and fry for 8-10 mins more until it begins to soften and caramelise. Add the garlic and cook for 1 min before adding the chicken. Fry for 5 mins until browned all over. Sprinkle in the oregano, basil, garlic granules and paprika, and cook for another 30 seconds.STEP 2Tip in the rice and toast slightly in the chorizo oil. Pour in the stock and bring to a simmer, then add the pepper. Bring to a boil, then reduce to a simmer and cook for 15 mins, or until the rice is almost cooked.STEP 3Top up with more stock or water, if needed. Add the petit pois and cook for a few minutes more until the rice is tender. Once the chicken is cooked and the rice is done to your liking, season to taste. Serve in bowls sprinkled with the parsley and top with a drizzle of garlic mayonnaise, if you like.
