Chicken & chorizo one-pan
By Laura Dudley
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
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Prep:15 mins
Cook:35 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 316
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fat 10g
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saturates 3g
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carbs 31g
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sugars 0g
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fibre 4g
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protein 23g
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salt 1g
Ingredients
- 80g chorizo, diced
- 1 onion, roughly chopped
- 2 garlic cloves, finely chopped
- 4 boneless and skinless chicken thighs, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 170g paella or arborio rice
- 1l chicken or vegetable stock
- 1 red, yellow or orange pepper, finely chopped
- 130g frozen petit pois
- handful of parsley, chopped
- garlic mayonnaise, to serve
Method
Heat 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.
Tip 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.
Top 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.
