Directions
- 1Sauté the onions and garlic in a medium-heat pan until softened.
- 2Add the chorizo, red chilli, bell pepper, courgette, 1 tbsp of smoked paprika, and 1 tbsp of Cajun seasoning. Cook for an additional 5-8 minutes until fully cooked.
- 3Add the chicken to the pan with another 1 tbsp of smoked paprika, cooking for 5-10 minutes until the chicken is thoroughly cooked.
- 4Stir in the dry rice and chicken stock, season well, then reduce the heat to low.
- 5Cover with a lid and cook for 15-20 minutes until the rice has absorbed all the liquid.
- 6Sprinkle the grated cheese on top, cover, and allow it to melt for 2-3 minutes.
- 7Garnish with parsley and crispy chorizo.
Ingredients
- 150 g basmati rice
- 60 g chorizo
- 350 ml chicken stock
- 600 g chicken thighs
- 1 yellow bell pepper
- 1 courgette
- 1 onion
- 5 garlic cloves
- 1 red chilli
- 2 tbsp smoked paprika
- 1 tbsp cajun seasoning
- 30 g lighter cheddar
- 1 tsp olive oil
- 1 handful parsley
Equipment
medium-heat panlid
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