Directions
- 1Fry diced onion and chorizo.
- 2Add garlic and fry for 30 seconds.
- 3Add chicken, garlic granules and paprika.
- 4Add tomato puree and mix well.
- 5Add uncooked rice and stir.
- 6Add chicken stock, bring to a boil, reduce heat, cover, and cook for 15-20 minutes.
- 7Stir occasionally.
- 8Stir in parsley and scatter cheese over the top.
- 9Add the lid back to the pan until the cheese melts.
- 10Add extra chorizo on top for garnish (optional).
Ingredients
- 1 diced onion
- 2 tbsp tomato puree
- 400 g chicken breast
- 140 g chorizo
- 700 ml stock
- 260 g rice
- 3 crushed cloves garlic
- 1 tbsp smoked paprika
- 1 tbsp garlic granules
- 1 tbsp onion granules
- 80 g reduced fat grated cheese
- 140 g chorizo
- 1 handful parsley
Equipment
panwooden spoonlid
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