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Chicken and Chorizo Rice

Chicken and Chorizo Rice

with roasted tomatoes and bell peppers

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This Iberian-inspired rice is full of savoury flavours. Softened bell peppers, bursting cherry tomatoes, succulent chicken, and spicy chorizo all fight for top billing in this jam-packed and delicious dish.

Tags:Egg FreeChef's ChoiceNut free
Total Time45 minutes
Cooking Time20 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 piece

Bell Pepper

2 piece


125 g

Cherry Tomatoes

5 g


½ piece


100 g



1 sachet



150 g


1 sachet

Chicken Stock

260 g

Diced Chicken Breast

Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)627 kcal
Energy (kJ)2623 kJ
Fat17.21 g
of which saturates5.84 g
Carbohydrate70.88 g
of which sugars7.63 g
Dietary Fiber0 g
Protein48.56 g
Cholesterol0 mg
Salt3.16 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet with Baking Paper
Pan with Lid
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve the pepper and discard the core and seeds. Slice into thin strips.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the tomatoes. Halve the lemon.
  • Roughly chop the parsley (stalks and all).
  • Pop the peppers onto a lined baking tray and drizzle with oil.
  • Season with salt and pepper and toss to coat.
  • Roast in your oven until charred and soft, 18-20 mins.
  • Halfway through cooking, add the tomatoes to the tray and pop back into the oven for the remaining time. 
  • Once cooked, remove from your oven and cover with foil to keep warm.
  • While the veg roasts, place a large pan over high heat with a drizzle of oil.
  • Once hot, add the diced chicken and chorizo. IMPORTANT: Wash your hands after handling raw meat.
  • Season well with salt and pepper.
  • Fry until browned, 4-6 mins. Stir occasionally to avoid sticking.

TIP: You may want to do this in batches to avoid stewing the chicken.

  • Stir the garlic and paprika into the pan and cook for 1 min.
  • Add the rice.
  • Stir well to fully coat and cook for 1 min.
  • Pour in 350ml water (double for 4p) along with the stock.
  • Bring the pan to the boil.
  • Reduce the heat to medium, cover with a lid (or some foil) and cook for 10 mins.
  • Once cooked, remove from the heat and set aside (still covered) for another 10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
  • Once ready, add in the roasted pepper and tomato along with a squeeze of lemon juice and half the parsley.
  • Stir everything to combine, then taste and season with salt, pepper and more lemon juice if you like.
  • Cut any remaining lemon into wedges.
  • Sprinkle on the remaining parsley.
  • Place the pan on the table, top with lemon wedges, and let everyone help themselves.