One-Pot Chicken and Chorizo Rice

Ingredients

• 600 gram chicken thigh fillets, quartered
• 2 piece chorizo sausage, sliced
• 1 tablespoon olive oil
• 1 piece brown onion, diced
• 1 piece red capsicum, diced
• 3 clove garlic, crushed
• 2 teaspoon smoked paprika
• 2 cup medium-grain white rice
• 400 gram tinned diced tomatoes
• 750 millilitre chicken stock
• 1 cup frozen peas
• 1 piece lemon, cut into wedges

Instructions

1. 1Heat the oil in a large deep frying pan over medium-high heat and brown the chicken pieces for 4 minutes; remove to a plate.
2. 2Add the chorizo, onion and capsicum to the pan and cook for 5 minutes until the chorizo releases its oil.
3. 3Stir in the garlic, paprika and rice and cook for 1 minute to coat the grains.
4. 4Return the chicken to the pan, then add the tomatoes and stock and stir once.
5. 5Bring to a simmer, cover, reduce the heat to low and cook for 20 minutes without stirring.
6. 6Scatter the peas on top, replace the lid and cook for 5 more minutes until the rice is tender and the liquid is absorbed.
7. 7Rest off the heat for 5 minutes, then serve with lemon wedges. Freeze cooled portions for up to 2 months; reheat in the microwave until steaming right through.