Spanish Chicken and Chorizo Rice

Ingredients

For 4 servings

• chicken thighs24 oz
• chorizo6 oz
• white rice2 cup
• bell pepper2 piece
• yellow onion2 piece
• frozen peas16 tbsp
• canned diced tomatoes1 can
• chicken broth56 tbsp
• garlic12 clove
• smoked paprika6 tsp
• lemon1¼ piece
• fresh parsley12 sprig
• olive oil2 tbsp
• salt2 tsp

You'll need

skillet · bowl

Method

1. 1

   Fry the diced chorizo until it renders its red fat.

   5 min · fry

2. 2

   Lift it out and brown the seasoned chicken in that fat.

   10 min · fry

3. 3

   Set the chicken aside and soften the onion and pepper.

   6 min · saute

4. 4

   Add the garlic and smoked paprika and fry until fragrant.

   2 min · saute

5. 5

   Stir the rice through until every grain is coated in the fat.

   2 min · saute

6. 6

   Add the tomatoes and broth, then sit the chicken back on top.

   3 min · prep

7. 7

   Cover and simmer on low without stirring the rice.

   20 min · simmer

8. 8

   Scatter the peas and chorizo over, cover, and rest off the heat.

   6 min · rest

9. 9

   Finish with lemon and parsley straight from the pan.

   3 min · rest