Ingredients
Serves 3
130g chorizo, diced
400g skinless chicken breast, cut into bite-sized pieces
2 peppers, deseeded and sliced
3 cloves garlic, peeled and crushed
2 tsp smoked paprika
2 tbsp tomato puree
300g long grain or jasmine rice
500ml chicken stock
Salt and pepper
250g tinned chickpeas, drained
Total time: 40 minutes
Method
Heat a large frying pan over a medium to high heat and add the chorizo. Cook until the chorizo has released its oil and is turning crispy. Use a slotted spoon to remove the chorizo. Leave the oil in the pan and set the chorizo to one side.
Add the chicken to the pan and cook until golden. Add the peppers and garlic to the pan, cook for a few more minutes. Add the paprika, tomato purée and rice. Stir everything together then add the stock.
Give everything another stir and season. Pop a lid on the pan and turn the heat to low. Leave the dish to simmer for 15-20 minutes, stirring every so often, until the rice is cooked through. Stir through the chickpeas and chorizo and leave to heat through and serve.
This dish will keep in the fridge for 3 days, get ahead on some meal prep and reheat in the microwave.
Find more banging recipes on VigorLife Hub blog.