Chicken and chorizo rice with mixed vegetables

Name: Chicken and chorizo rice with mixed vegetables | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1tbsp rapeseed oil; 4 chicken thigh fillets, cut into chunks; 1 large red onion, diced; 45g Extra Special Spanish Chorizo, sliced; 1 clove garlic, crushed; 1tsp smoked paprika; 1tsp dried mixed herbs; 1tbsp Gia Sun Dried Tomato Purée with Oil, Herbs and Spices; 300g risotto rice; 1 reduced-salt chicken stock cube, made up to 1L with boiling water; 175g Asda frozen Sliced Mixed Peppers; 50g frozen peas; 2tbsp chopped parsley; Crusty bread, to serve; 1 lemon, cut into wedges, to serve

This warming all-in-one rice dish is flavoured with a touch of smoky spice and herbs

By Asda Good Living,13th November 2018

(40 votes)

Cook: 40 Mins

Serves: 4

Price: £1.36 per serving

Nutritional Information

Each 457g serving contains

Energy
2006kj
480kcal

24%

Fat
9.1g

Med
13%

Saturates
2.3g

Med
12%

Sugars
6.4g

Med
7%

Salt
0.78g

Med
13%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
439kj/105kcal

Ingredients

1tbsp rapeseed oil

4 chicken thigh fillets, cut into chunks

1 large red onion, diced

45g Extra Special Spanish Chorizo, sliced

1 clove garlic, crushed

1tsp smoked paprika

1tsp dried mixed herbs

1tbsp Gia Sun Dried Tomato Purée with Oil, Herbs and Spices

300g risotto rice

1 reduced-salt chicken stock cube, made up to 1L with boiling water

175g Asda frozen Sliced Mixed Peppers

50g frozen peas

2tbsp chopped parsley

Crusty bread, to serve

1 lemon, cut into wedges, to serve

Method

Heat the oil in a large frying pan, add the chicken and fry over a medium heat for 7-8 mins until cooked through. Transfer to a plate and set aside.

Add the onion and the chorizo to the same frying pan and cook for 5 mins. Add the garlic and cook for a further 2 mins.

Stir in the paprika, herbs, tomato purée and rice. Gradually add the stock to the pan, one ladleful at a time, stirring constantly.

Once all the liquid has been absorbed and the rice is cooked, return the chicken to the pan, along with the mixed peppers and peas. Stir for a further 5 mins until heated through. Sprinkle with the parsley and serve along with the crusty bread and the lemon wedges, to squeeze over.