Fragrant Spanish Style Rice
with Yellow Pepper, Chicken & Chorizo
Requiring minimal effort, but resulting in maximum flavour, our Spanish-style rice takes ‘one pot wonders’ to dizzying new heights. Bursting with deliciously earthy flavours and packed with lots of hidden veggies, this colourful dish will delight even the fussiest of eaters. Place this beautiful pot right in the middle of your dinner table and enjoy in a traditional, communal style. No mealtime meltdowns in sight!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
175
Arborio Rice
1
Chicken Stock Powder
1
Echalion Shallot
150
Green Beans
12
Red Wine Vinegar
(Contains Sulphites)
60
Chorizo
260
Diced Chicken Thigh
1
Yellow Pepper
1
Smoked Paprika
1
Flat Leaf Parsley
Not included in your delivery
400
Water
Nutritional information
Utensils
Instructions
Boil your kettle and pour the boiling water (see ingredients for amount) into a measuring jug. Add the stock powder and stir until dissolved - chicken stock made! Halve, peel and thinly slice the shallot.
Heat a drizzle of oil in a wide bottomed saucepan on medium-high heat. Add the chicken and chorizo to the pan, stir and cook until the chicken is nicely browned all over, 5 mins. When the chicken is browned, add the shallot, stir and cook for 3 mins more.
Next add the red wine vinegar, smoked paprika and the arborio rice. Stir well to make sure the rice is coated in the fragrant oil. Allow the vinegar to evaporate, then pour in the chicken stock, stir together and bring to the boil. Season with a pinch of salt and pepper. Pop the lid on ( or use some foil) and reduce the heat to medium. Leave the rice to gently simmer, 7-8 mins.
Meanwhile, do any washing up that needs doing and then finish off the last few bits of prep. Trim the green beans and chop into thirds. Halve the pepper then remove the core and seeds. Slice into thin strips. Roughly chop the flat leaf parsley (stalks and all).
After 7 mins, add the pepper and green beans to the pan, on top of the rice (do not stir!), then quickly pop the lid (or foil) back on. Reduce the heat to medium-low and cook for another 10-12 mins. The rice is cooked when all of the stock has been absorbed. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Taste the rice and season with more salt and pepper if it needs it. Sprinkle over the remaining parsley and add a squeeze of lemon juice. Put the pan on the table topped with the lemon wedges and let everyone help themselves. Enjoy!
