Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make
Prep:8 mins
1 tbsp olive oil250g chicken breast, thinly sliced100g chorizo, chopped1 leek, halved lengthways and finely sliced1 red pepper, deseeded and chopped80g kale, any tough stalks removed, leaves roughly chopped1 tbsp low salt soy sauce1 tbsp red wine vinegar2 x 250g pouches microwave wholegrain rice
STEP 1Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.STEP 2Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.STEP 3Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.
