One pan chicken and chorizo rice
Who doesn’t love a one pan meal? This one is balanced, heart warming, family friendly and high in protein. It can be reheated. All you need to add is a side or two of seasonal veggies. Or for the tricky eaters, hide even more veggies in there!
One pan recipes are not just great at reducing the washing up they’re perfect for food prep and batch cooking! This recipe will take you just under an hour from start to finish. A favourite in this house.
Ingredients
Serves 4
Ingredients
300g basmati rice
8 chicken thigh fillets, cut into chunks
120g chorizo, diced
600ml chicken stock/broth
1 yellow pepper
1 large courgette
1 large white onion, peeled and chopped
6 garlic cloves, peeled and chopped
1 red chilli, finely chopped
handful fresh parsley
2 tablespoon smoked paprika
1 tablespoon cajun spice
50g mature cheddar, grated
Olive oil
Salt to taste
Method
Place a large skillet pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion and garlic and cook for 5-10 minutes until soft.
Add the chorizo, chilli, pepper, courgette, 1 tbsp paprika, 1 tbsp cajun spice and mix well. Cook for 5-10 minutes.
Add the chicken and another tablespoon of paprika. Cook for 10mins or until chicken is cooked through.
Now stir in the dry rice and stock, season, reduce heat to low, cover and cook for another 15-20minutes until all stock is absorbed and rice is soft.
Sprinkle with grated cheese and cover to allow to melt.
Garnish with some fresh parsley and extra chilli
Serve with side greens
The Health Boost Tip
You can swap veggies for other favourites and pack even more variety. This is a crowd pleaser.
