Chicken & Chorizo Spicy Rice

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May 21, 2016 by marksetchfield

MAIN_P1050136.JPGServes 6, prep time 20 minutes, cooking time 45-50 minutes
‘I’ve made this recipe using a can as a measure.’


2 large chicken breasts
Salt and pepper
1 tsp of garlic salt
1 tbsp of avocado oil
1/2 can of chopped chorizo
1 tsp of paprika
1 chopped onion

1 vegetable stock cube
1 red pepper chopped
1 can of diced tomatoes
2 tbsp of tomato puree
1 can of boiling water
1 diced carrot
1 1/2 cups of Egyptian rice
1 can of broad beans
1 large handful of chopped parsley
Lemon and chopped parsley to serve
Heat some oil in a pan and brown the chicken, season with garlic powder. When cooked remove from the heat and leave to one side. In the same pan add the onion, pepper and chorizo, stir until the onion starts to soften. Next, add the stock cube, paprika and season, when the onion is soft add a can of diced tomatoes and tomato puree. Stir, then add the carrots and a can of boiling water. Simmer for five minutes. Pour in the rice, stir once, add the chicken, beans and parsley. Cover the pan and reduce the heat, cook for 30-40 minutes until the rice is cooked, you may need to top up the pan with hot water so the rice doesn’t burn. When the rice is soft remove from the heat, serve with some lemon wedges and top with some chopped parsley.

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