Directions
- 1Chop the onion.
- 2Chop the bell peppers.
- 3Mince the garlic cloves.
- 4Chop the fresh parsley or coriander.
- 5Remove the casing from the chorizo.
- 6Slice and dice the chorizo.
- 7Cut the chicken breasts into bite-sized chunks.
- 8Heat olive oil in a large oven-proof pan.
- 9Add the diced chorizo slices and fry until they release their oils, then remove and set aside.
- 10In the same pan, add the chicken and brown all over. Remove and set aside.
- 11Wash the long-grain rice under running water.
- 12Add the chopped onion and peppers to the pan and cook until softened.
- 13Stir in the minced garlic and fajita seasoning, cooking for 1-2 minutes until fragrant.
- 14Stir in the washed rice so it gets coated in the spices and oils.
- 15Pour in the chicken stock and passata, stirring well.
- 16Season lightly with salt and pepper.
- 17Return the chicken and chorizo to the pan, stirring everything together.
- 18Bring to a simmer, then cover with a lid and transfer to the oven at 180°C / 350°F for 25-30 minutes.
- 19Remove from the oven, stir through the double cream.
- 20Sprinkle the grated cheese over the top, then return to the oven uncovered for 5-10 minutes until golden and bubbling.
- 21Scatter over chopped parsley.
Ingredients
- 1 tbsp olive oil
- 100 g cooking chorizo
- 1 chicken breasts (or thighs)
- 0.5 onion
- 1 bell peppers
- 1 garlic cloves
- 0.5 tbsp fajita seasoning (or a mix of smoked paprika, cumin, chilli powder, oregano)
- 125 g long-grain rice
- 250 ml chicken stock
- 100 ml passata (or chopped tomatoes)
- 50 ml double cream (or cream cheese for extra richness)
- 50 g grated cheddar or mozzarella (or a mix)
- Fresh parsley or coriander, chopped
- Salt
- black pepper
Equipment
large oven-proof pan or casserole dishknifechopping boardspatulacolanderfork
Tips
- Serve straight from the pot with a crisp salad or warm tortillas on the side.
- Use cream cheese for extra richness.
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