One Pan Chicken & Chorizo Rice

20 mins
Serves 5
facebook.com

Directions

  1. 1Sauté the onions and garlic in a medium-heat pan until softened.
  2. 2Sauté the onions and garlic in a medium-heat pan until softened.
  3. 3Sauté the onions and garlic in a medium-heat pan until softened.
  4. 4Add the chorizo, red chilli, bell pepper, courgette, 1 tbsp of smoked paprika, and 1 tbsp of Cajun seasoning. Cook for an additional 5-8 minutes until fully cooked.
  5. 5Add the chorizo, red chilli, bell pepper, courgette, 1 tbsp of smoked paprika, and 1 tbsp of Cajun seasoning. Cook for an additional 5-8 minutes until fully cooked.
  6. 6Add the chorizo, red chilli, bell pepper, courgette, 1 tbsp of smoked paprika, and 1 tbsp of Cajun seasoning. Cook for an additional 5-8 minutes until fully cooked.
  7. 7Add the chicken to the pan with another 1 tbsp of smoked paprika, cooking for 5-10 minutes until the chicken is thoroughly cooked.
  8. 8Add the chicken to the pan with another 1 tbsp of smoked paprika, cooking for 5-10 minutes until the chicken is thoroughly cooked.
  9. 9Add the chicken to the pan with another 1 tbsp of smoked paprika, cooking for 5-10 minutes until the chicken is thoroughly cooked.
  10. 10Stir in the dry rice and chicken stock, season well, then reduce the heat to low.
  11. 11Stir in the dry rice and chicken stock, season well, then reduce the heat to low.
  12. 12Stir in the dry rice and chicken stock, season well, then reduce the heat to low.
  13. 13Cover with a lid and cook for 15-20 minutes until the rice has absorbed all the liquid.
  14. 14Cover with a lid and cook for 15-20 minutes until the rice has absorbed all the liquid.
  15. 15Cover with a lid and cook for 15-20 minutes until the rice has absorbed all the liquid.
  16. 16Sprinkle the grated cheese on top, cover, and allow it to melt for 2-3 minutes.
  17. 17Sprinkle the grated cheese on top, cover, and allow it to melt for 2-3 minutes.
  18. 18Sprinkle the grated cheese on top, cover, and allow it to melt for 2-3 minutes.
  19. 19Garnish with parsley and crispy chorizo.
  20. 20Garnish with parsley and crispy chorizo.
  21. 21Garnish with parsley and crispy chorizo.

Ingredients

  • 150 g basmati rice
  • 150 g basmati rice
  • 150 g basmati rice
  • 60 g chorizo
  • 60 g chorizo
  • 60 g chorizo
  • 350 ml chicken stock
  • 350 ml chicken stock
  • 350 ml chicken stock
  • 600 g chicken thighs
  • 600 g chicken thighs
  • 600 g chicken thighs
  • 1 yellow bell pepper
  • 1 yellow bell pepper
  • 1 yellow bell pepper
  • 1 courgette
  • 1 courgette
  • 1 courgette
  • 1 onion
  • 1 onion
  • 1 onion
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 1 red chilli
  • 1 red chilli
  • 1 red chilli
  • 2 tbsp smoked paprika
  • 2 tbsp smoked paprika
  • 2 tbsp smoked paprika
  • 1 tbsp cajun seasoning
  • 1 tbsp cajun seasoning
  • 1 tbsp cajun seasoning
  • 30 g lighter cheddar
  • 30 g lighter cheddar
  • 30 g lighter cheddar
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley

Equipment

medium-heat panlid