Smoky Chicken & Chorizo Rice

• 700 gchicken thigh fillets, boneless, skinless, cut into chunks
• 200 gcooking chorizo, sliced
• 3garlic cloves, minced
• 400 mlchicken stock, hot
• 300 glong grain rice
• 2red peppers, deseeded, diced
• 1 x 400gtin chopped tomatoes
• 1onion, diced
• 2 tspsmoked paprika
• 1 tspsweet paprika
• 150 gfrozen peas
• Fine salt and black pepper
• 1lemon, cut into wedges (optional)
• 160 ggarlic aioli (optional)

Method

1. 1Fry the chorizo slices in a large, wide, lidded pan over medium heat for about 3 minutes until the fat runs orange and the edges are crisping. Lift out with a slotted spoon and set aside, leaving every drop of rust-coloured fat behind; that is your cooking medium for everything that follows.
2. 2Season the chicken chunks generously with salt and pepper before they hit the pan, then brown them in the chorizo fat in two batches over high heat for 4–5 minutes per batch, turning until golden on all sides. Don't crowd the pan; all at once and the chicken steams instead of browns. Lift out and set aside; it will finish cooking in the rice.
3. 3Drop the onion and peppers into the same pan and cook over medium heat for 5 minutes, until the onion is translucent and the peppers are starting to slacken at the edges. Stir in the garlic and cook for just 30 seconds until fragrant; don't let it catch.
4. 4Add the smoked and sweet paprika and fry them in the hot oil for 30–60 seconds until fragrant and the oil runs deep red. Tip in the rice and stir for a minute to coat every grain in the spiced oil.
5. 5Pour in the chopped tomatoes and hot chicken stock. Season well, bring to a gentle simmer and taste the liquid. Add salt or pepper now because the rice will absorb the liquid.
6. 6Return the chicken and chorizo with any resting juices, nestling them into the rice. Cover and cook over very low heat for 18–20 minutes until the rice is tender and the chicken reaches 75°C for 30 seconds. Add a splash of boiling water and cook a little longer if the rice is still firm.
7. 7Stir in the frozen peas, cover and cook gently for 3–5 minutes until piping hot throughout. Taste and adjust the seasoning. Serve with the optional lemon wedges and aioli if using.

Per serving

kcal

828

protein

57.3g

fibre

7.3g

carbs

81.5g

fat

27.8g