The simple supper dish makes a lovely weekend treat - perfect for dinner parties or those looking to avoid takeaways!
3 tbsp Olive Oil
2 tsp Himalayan Salt
2 tsp Black Pepper
1 tbsp Plain Flour
2 tsp Smoked Paprika
8 Skinless, boneless chicken thighs, cut into chunks
1 Onion, finely chopped
1 Red Pepper cut into cubes
1 Orange Pepper cut into cubes
180g Cooking Chorizo cut into slices
2 Garlic Cloves, chopped
1/2 tsp Cayenne Pepper
800ml Organic Chicken Stock / Bone Broth
3 tbsp Chopped Flat Leaf Parsley
300g Basmati & Wild Rice mix
75g Frozen Peas
Heat 1.5 tbsp of the oil in a large pan. Add flour, salt and peeper and paprika to a zip lock bag. Ad chicken and mix / shake bag well to coat the chicken. Fry for 4 minutes to brown chicken until golden brown then pop chicken in a low heat oven to rest.
Heat remaining oil and cook onion and peppers until soft then add chorizo and cook until it begins to turn crispy. Add garlic and cayenne pepper and cook for a further minute.
Add stock, return chicken to the pot. Add 2 tbsp of parsley and bring to boil. Reduce to low heat, cover and cook for 10 minutes.
Add dry rice and stir well. Cover and cook on a low heat for 15 minutes until rice has cooked. Stir in peas and rest for 5 minutes with lid on but heat off. Serve with sprinkling of fresh parsley.
680 cals per portion 69g carbs, 27g fat, 1.6g salt, 4g fibre