Alison's one-pot chicken and chorizo rice
If you’re looking for a summery dish with a bit of a kick, Alison’s got a Hammond family recipe for us. She’s back in the kitchen to whip up her delicious one-pot chicken and chorizo rice - perfect for those warm summer evenings.
One-pot chicken and chorizo rice
Serves 4 - 6
Ingredients
2 tbsp olive oil
6 chicken thighs, diced
200g chorizo, sliced
1 yellow pepper, finely sliced lengthways
1 cloves garlic, finely chopped
2 tsp smoked paprika
1 tsp all purpose seasoning
200g cherry tomatoes, chopped
1 tbsp tomato puree
1 chicken stock cube
200ml water
1 tbsp chopped flat parsley, finely chopped
½ lemon, juice only
Salt and pepper
For the rice
200g basmati rice
400ml water
Salt
To serve
Chopped parsley
Lemon juice
Method
1. Put the rice into a pan of boiling water with a pinch of salt and cook for 6 minutes (it will finish cooking in the mix later). Rinse through to remove some of the starch, and leave to the side.
2. Meanwhile, take a large frying pan or wok on a medium-high heat and put in the oil. When the oil is heated, add in the diced chicken thigh and cook for 8 minutes to brown slightly.
3. Add the chorizo and pepper and cook for another 4 minutes
4. Reduce the heat to medium and add in the garlic, paprika and all purpose seasoning and cook for a minute
5. Add the rest of the ingredients, along with the rice, and bring to a boil before leaving to simmer under a lid for a further 6-8 minutes, or until the chicken is cooked through. Note: add in more water if it looks a little dry.
6. To serve, squeeze over some lemon juice and sprinkle with parsley