Chicken and Chorizo Rice Recipe

This Chicken and Chorizo recipe is an absolute winner in our house as it combines two of our favourite ingredients; chicken and rice. The dish is full of flavour thanks to the seasoning, garlic, lemon and smoked paprika. We love the added chorizo too which adds another element of flavour into the dish.

It’s a super easy recipe to make and you can cook it all up in one big saucepan too which means less washing up at the end! I like to chop all my vegetables, meat and prepare the ingredients before cooking. I find it easier to cook this way and add my ingredients in their correct portion sizes as I go along.

How to make Chicken and Chorizo Rice

Yield: 2

Chicken and Chorizo Rice

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

A delicious rice dish packed with flavour combining chicken and chorizo for a filling evening meal.

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Ingredients

• 60g chorizo 
• 210g diced chicken thigh 
• Yellow Pepper 
• 300g Baby Plum Tomatoes 
• 1/2 Lemon
• Chicken Stock Pot 
• 2 Garlic Cloves 
• Bunch of Flat Leaf Parsley 
• 150g Organic Basmati Rice 
• 1 Tablespoon Smoked Paprika 
• 350ml water 
• Vegetable oil

Instructions

1. Slice the pepper into slices. Peel and grate the garlic. Halve the tomatoes. Roughly chop the parsley and cut the lemon into wedges
2. Heat a splash of oil in a large saucepan on high heat. When hot, add the diced chicken and season well. Fry until brown (3-5 mins). Stir to avoid sticking. Once browned on all sides, remove from the pan and set aside.
3. In your now empty saucepan, heat another splash of oil. Add the peppers and tomatoes. Cook until softened (5 mins). Stir in the garlic, chorizo and paprika. Cook, stirring, for 3 mins. Meanwhile fill and boil your kettle.
4. Add the organic basmati rice to the pan along with half the parsley. Stir to make sure it is coated in oil and cook for 2 mins. Pour in the boiling water along with the stock powder and stir.
5. Return the chicken to the pan and bring to the boil. Reduce the heat to medium, cover with a lid (or foil) and cook for 15 mins. Remove from the heat and set aside (still covered) for another 10 mins.
6. Once cooled, add a squeeze of lemon juice. Taste the rice and season with salt and pepper and more lemon juice if it needs it. Sprinkle on the remaining parsley. Enjoy!

Notes

This recipe was first produced by Hello Fresh and has been reproduced with persmission.

All nutritional values are estimates at the time of cooking.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 635Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 164mgSodium: 746mgCarbohydrates: 43gFiber: 5gSugar: 7gProtein: 40g

Alternative ingredients you could use

This dish is so versatile and you could add lots of delicious vegetables into it to bulk out the meal to make it stretch further. We love courgette and mushrooms but want to try this dish out with peas and carrots included in the dish too!

Making the dish slimming friendly

You can make this dish Slimming friendly by removing the use of vegetable oil and using a low fat cooking spray instead. Chorizo is quite high in syns (100g for 14 syns) but it is delicious so it’s entirely up to you what you want to use your syns on. As above, you could always add extra speed foods into the dish to pack it out so you use less rice per portion.

If you enjoyed this recipe, you might also enjoy my other Slimming friendly recipes