One-Pan Spanish-Style Chicken & Chorizo Rice
with Parsley & Lemon
This Spanish-style rice dish is packed full of goodness, with a rich tomato base, smokey chorizo and tender veggies. It’s a true one-pot wonder, all it needs is a little bit of time to let the magic happen!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Nan's Special Seasoning
1 tin
Tinned Cherry Tomatoes
200 g
Mild Chorizo
1
Red Onion
1 packet
Parsley
1 packet
Basmati Rice
1 packet
Flaked Almonds
(Contains: Almond; )
2
Garlic
1 packet
Baby Spinach Leaves
320 g
Chicken Thigh
Nutrition Values
Utensils
Cooking Steps
• Trim and halve green beans. • Finely chop celery, onion (see ingredients) and mild chorizo. • Finely chop garlic. • Cut chicken thigh into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add chicken, chorizo and green beans, tossing, until browned, 5-7 minutes. Transfer to a bowl.
• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook onion and celery, stirring, until soft, 3-5 minutes. • Add Nan’s special seasoning and garlic, then cook, stirring until fragrant, 1 minute.
• Add basmati rice and stir to coat. Add tinned cherry tomatoes, the brown sugar and water, then bring to boil. • Cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
• Return chicken, chorizo and beans to the pan, then add the butter and stir to combine. Season with salt and pepper to taste.
• Divide Spanish-style chicken & chorizo rice between bowls. • Tear over parsley to serve. Enjoy!
