Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
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:
Under 650 calories
Allergens:
Milk
•Mustard
Total Time40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
125 grams
Cherry Tomatoes
5 grams
Parsley
1 unit(s)
Lemon
100 grams
Chorizo
(Contains Milk)
1 sachet(s)
Paprika
(Contains Mustard)
150 grams
Rice
1 sachet(s)
Chicken Stock
260 grams
Diced Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)638 kcal
Energy (kJ)2671 kJ
Fat17.4 g
of which saturates5.9 g
Carbohydrate75.3 g
of which sugars9.3 g
Dietary Fiber0 g
Protein48.4 g
Cholesterol0 mg
Salt3.19 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
Instructions
1
- 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).
2
- Pop the pepper onto a lined baking tray and drizzle with oil.
- Season with salt and pepper and toss to coat.
- Roast on the top shelf of your oven until charred and soft, 15-20 mins.
- Halfway through cooking, add the tomatoes to the tray and pop back into the oven for the remaining time.
- Once cooked, remove from the oven and cover to keep warm.
3
- 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 hands after handling raw meat.
- Season well with salt and pepper.
- Fry until browned, 4-6 mins. Stir occasionally to prevent sticking.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh. It will still taste delicious once cooked!
4
- Add the garlic and paprika to the pan and cook for 1 min.
- Stir in the rice and cook for 1 min.
- Pour in 500ml water (double for 4p) along with the stock powder.
- Cover with a lid and bring to the boil.
- Reduce the heat to medium and simmer for 10 mins.
5
- Once cooked, remove from the heat and set aside (still covered) for another 10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once ready, fluff up the rice with a fork.
- Add the roasted pepper and tomatoes to the pan.
- Stir through the juice of half the lemon (double for 4p) and half the parsley.
- Season to taste with salt and pepper.
TIP: Add a splash of water if you feel it's too dry.
6
- Finish with a sprinkling of the remaining parsley.
- Cut any remaining lemon into wedges and serve on the side.
- Place the pan on the table and let everyone help themselves.
