Spicy Chicken and Chorizo Rice

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This makes a fantastic, filling meal if you are in a hurry.

Ingredients

  • 2 Tablespoons of Olive Oil
  • 4 Chicken Breasts (2 if you need a smaller portion)
  • 1 Onion
  • 1 Red Pepper
  • 3 Garlic Cloves
  • 75g Chorizo
  • 1 tbsp of Cajun Seasoning
  • 250g of Long Grain Rice
  • 1 Can of Plum Tomatoes
  • 350ml of Chicken Stock

Preparation

  • Finely chop the onion
  • Finely slice the garlic
  • Cut the chorizo into thin slices
  • Thinly slice the red pepper into strips
  • Make the chicken stock

Method

  1. Gently heat a tablespoon of the olive oil in a frying pan and gently fry the chicken breasts for about 8 minutes until they are golden brown.
  2. Take the chicken out of the pan and put it on a plate to rest.
  3. Add the other tablespoon of olive oil to the pan and add the chopped onion. Heat this gently for about 5 minutes until the onion is soft.
  4. Add the sliced red pepper, the thinly sliced garlic cloves, the sliced chorizo, and the Cajun seasoning.
  5. Cook the spicy sausage mixture for about 5 minutes (stirring occasionally) until the chorizo begins to brown and the oil is released.
  6. Put the chicken back in the pan, add the chicken stock and the tinned of tomatoes and stir well.
  7. Add the rice and stir well again.
  8. Bring it all to the boil then cover it and simmer it for about 20 minutes until the rice is nice and soft. Stir it about every five minutes and keep an eye on it for the last five minutes (stirring if looks like it might burn). If you need to add more water during this 20 minutes add it a little at a time.
  9. When the rice is cooked and the pan isn’t sloppy (but not too dry) serve on a warm plate.
  10. TIP: This works really well served in tortillas!
  11. TIP: You can also add King Prawns to the dish in the last five minutes.

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