Chicken & Chorizo Rice
with Peppers and Green Beans
On the table in thirty minutes, bursting with rich earthy flavours, and requiring minimal prep and washing up, this one pot wonder is about to become your weeknight go-to. Whilst there is no widely agreed recipe for fragrant Spanish rice, we’ve kept things pretty traditional on the spice front using smoked paprika to create this sunny meal. Give this dish centre stage on your kitchen table and enjoy in a traditional, communal style!
The quantities provided above are averages only.
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
1
Bell Pepper
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
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 large frying pan on medium-high heat. Add the chicken and chorizo to the pan, stir and cook until the chicken is nicely browned on both sides, 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 o 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).
A er 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 Spanish rice and add more salt and pepper if needed. Stir through the parsley and serve in deep bowls. Enjoy!
