Ingredients
- 200 gr chorizo
- 2 chicken thighs , skin off, bone out
- 1 onion
- 1 carrot
- 1/2 a bunch of fresh flat-leaf parsley
- 2 cloves of garlic
- 1 red pepper
- 1 tablespoon tomato purée
- 300 gr white rice
- 1 lemon
- 1 cup frozen peas
Servings:
Instructions
- Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
- Put a lug of oil into a large heavy-based frying pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
- Deseed and chop the pepper, then add to the pan for a further 5 minutes.
- Stir through the tomato purée then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
- Pour in 750ml of boiling water and add a pinch of sea salt and black pepper.Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionally from the outside in and from the inside out, and adding a splash of water if needed.
- Stir in the peas, replace the lid, and cook for a further 5 minutes, or until hot through.
- Sprinkle with parsley. Serve.
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