Ingredients
2 tblspn olive oil
300gm chicken breast, chopped into bit-sized pieces
150gm Spanish Chorizo, thickly sliced
1/2 small red onion, thickly chopped
2 cloves garlic, finely chopped
60gm carrot, diced
60gm green beans, chopped into 3cm pieces
60gm frozen peas
60gm red capsicum, chopped
45ml chicken stock
20ml white wine
1 tbslpn tomato paste
300gm cooked long grain rice
1 tspn chipotle powder
1/2 tspn dried chilli flakes
1 tspn smoked paprika
1 tspn dried oregano
1 tspn turmeric
1 tblspn fresh parsley, finely chopped
juice of half a lemon
2 green onions, sliced on the diagonal
salt & pepper
Method
1. Heat 1 tablespoon oil in a large, heavy based frypan over medium-high heat. Add the chicken and fry until cooked and browned, stirring frequently to turn, about 5 minutes. Set aside.
2. In the same pan, add the chorizo and fry over medium-high heat until browned and crispy, 3-4 minutes. Set aside.
3. Add other tablespoon of oil to the pan, followed by the red onion, carrot, beans, and capsicum. Stir for 1 minute, then add the stock, wine and tomato paste, stirring to loosen any chicken and chorizo stuck to the pan. Cook for about 5 minutes until liquid has mostly bubbled away.
4. Add the rice, peas, spices, and oregano. Stir and cook through for about 5 minutes.
5. Stir through the chicken, chorizo, green onion, lemon juice, and parsley. Stir through, let cook for a further minute or two to warm through. Season to taste.
6. Serve in bowls, with crusty bread.
Serves three.