Chicken And Chorizo Rice With Mixed Vegetables Asda Good Living Food
CHICKEN AND CHORIZO RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.
CHICKEN AND CHORIZO RICE WITH MIXED VEGETABLES | ASDA GOOD LIVING
This warming all-in-one rice dish is flavoured with a touch of smoky spice and herbs
Provided by Asda Good Living
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 480 kcal, Fat 9.1 grams, SaturatedFat 2.3 grams, Sugar 6.4 grams, ServingSize 457g grams
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- Pre-heat the oven to 180C/160C Fan/Gas 4. Put the flour and paprika in a plastic food bag and season. Cut excess skin off the chicken thighs. Toss the chicken pieces in the seasoned flour. Heat 2 tbsp oil in a frying pan and brown the chicken all over (you will need to do this in batches).
- Transfer to a casserole and set aside. Add the remaining oil, onions, garlic, chorizo, thyme (reserving a little for garnish) and peppers to the frying pan and cook for 10 minutes or until the onions have softened.
- Stir in the sherry, bring to the boil then pour over the chicken with the stock. Cover and then bake for 1 1⁄2 hours.
- Sprinkle with thyme before serving with crushed potatoes, if liked.Please drink responsibly. For the facts, visit drinkaware.co.uk.
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