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Ingredients
- 1 tbsp olive oil
- 85g/3oz chorizo, halved and sliced
- ½ large onion, sliced
- 200g/7oz chicken thigh fillets, chopped into 2½cm/1in pieces
- 1 garlic clove, finely sliced
- 1 green pepper, sliced
- 110g/4oz basmati rice
- 200ml/7fl oz chicken stock (½ stock cube dissolved)
- salt and freshly ground black pepper
Method
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Heat the olive oil in a large saucepan with a tight fitting lid and fry the chorizo over a high heat for 1 minute.
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Add the onions and fry for a further minute, then add the chicken and garlic and cook for 5 minutes.
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Add the pepper and basmati rice and stir well to combine.
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Pour in the chicken stock and stir, put the lid on and leave for 12 minutes.
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Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid and give it a good stir with a fork.
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The water should be absorbed. Season to taste and serve straight away.
Banner and Image Credit: BBC
