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Chicken and Chorizo Rice

Chicken and Chorizo Rice

with roasted tomatoes and bell pepper

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

Family Friendly
Total Time40 minutes
Cooking Time30 minutes


Serving amount

1 unit(s)

Bell Pepper

2 unit(s)


5 grams


100 grams


(Contains Milk)

2 sachet(s)


(Contains Mustard)

150 grams


2 sachet(s)

Chicken Stock

260 grams

Diced Chicken Breast

2 sachet(s)

Tomato Paste

2 unit(s)


2 sachet(s)

Sweet Chilli Sauce

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2820 kJ
Energy (kcal)674 kcal
Fat17.5 g
of which saturates6 g
Carbohydrate81.8 g
of which sugars17.6 g
Dietary Fiber0 g
Protein48.4 g
Cholesterol0 mg
Salt4.92 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.


Baking Sheet with Baking Paper
Pan with Lid


Get Prepped
  • 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).
  • Roughly chop the tomatoes.
  • Roughly chop the parsley (stalks and all).
Roast the Veg
  • 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.
  • When the pepper has been cooking for 5 mins, add the tomatoes to the tray and pop back into the oven for the remaining time, 10-15 mins.
  • Once cooked, remove from the oven and cover to keep warm.
Fry the Chicken and Chorizo
  • 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, stirring occasionally to prevent sticking, 4-6 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. It will still taste delicious once cooked!

Add the Rice
  • Add the garlic and paprika to the pan and cook until fragrant, 1 min.
  • Stir in the rice and cook for 1 min more.
  • Pour in 500ml water (double for 4p) along with the stock powder and tomato paste.
  • Cover with a lid and bring to the boil.
  • Reduce the heat to medium and simmer, covered, for 10 mins.
Finishing Touches
  • 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 half the sweet chilli sauce and half the parsley.
  • Season to taste with salt and pepper.

TIP: Add a splash of water if you feel it's too dry.

Garnish and Serve
  • Finish with a sprinkling of the remaining parsley and a drizzle of remaining sweet chilli sauce.
  • Place the pan on the table and allow everyone to help themselves.
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