Chicken & Chorizo Rice
Recipes · Dinner · Recipe, Typed Supps
One pan, and the chorizo fat is what everything else gets cooked in.
Allergens and patterns
None of the fourteen major allergens.
Ingredients
- 6, bone in (600g) Chicken Thighs — Browned skin-side down first and finished on top of the rice, so the skin stays crisp above the liquid.
- sliced (200g) Chorizo — Rendered first. The orange, paprika-heavy fat it gives up is the flavour of the entire pan.
- 1 1/2 cups (320g) Rice — Stirred in the fat before liquid is added, so each grain is coated and stays separate.
- 2, sliced (200g) Red Peppers — Cooked down in the chorizo fat until soft and sweet.
- 1 cup, frozen (150g) Green Peas — Scattered over in the last five minutes so they stay bright.
- 1 1/2 tsp (6g) Smoked Paprika — On top of what the chorizo already brings.
- 2 cubes, in 700ml (10g) Chicken Stock — Twice the volume of the rice, roughly, and it goes in hot.
- 1, in wedges (25g) Lemon — Over the top at the table, cutting through a genuinely fatty pan.
Nutrition per serving
- Calories: 641.8 kcal
- Protein: 40.8g
- Carbohydrate: 31.6g
- of which sugars: 3.2g
- Fat: 38.1g
- of which saturated: 12.2g
- Fibre: 5.5g
- Sodium: 994.1mg
Method
- Brown the chicken skin-side down and set aside. Render the chorizo in the same pan.
- Cook the peppers in the fat, then stir in the rice and paprika for a minute.
- Pour in the hot stock, sit the chicken on top skin-side up, and simmer uncovered 25 minutes without stirring.
- Scatter the peas over for the last five minutes and rest it off the heat before serving with lemon.
Nutrients it supplies
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