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This is a filling and tasty meal that is very simple to cook. The cloves and chorizo make this a mildly spiced dish loved by children as well as adults.
Ingredients
Makes 4 servings
- 2 x Chicken breasts in 1" pieces
- 80g Chorizo sliced/diced
- 1 each Red, yellow and green peppers cut into chunks
- 1 x Red onion cut into wedges
- 1 tbsp Olive oil
- 2 x Cloves of garlic, crushed
- 1 ½ tsp Paprika
- 1/4 tsp Ground cloves or 4 dried whole cloves
- 3 x Bay leaves
- 400g Tinned chopped tomatoes
- 200ml Vegetable stock
- 300g Rice
Preparation
1. Fry the chorizo slices for about a minute in a large pan until they release some oil and start to shrivel up a bit - put on a plate and set aside
2. Fry the chicken in the chorizo oil (add a dash more olive oil if needed) for about 10 mins until golden and cooked through - put on plate with the chorizo
3. Put the rice on to cook as per packet instructions
4. Meanwhile fry the red onion and peppers in the olive oil for about 5 mins
5. Stir in the garlic and all the other herbs/spices, cook for 1 more minute
6. Add the tomatoes, stock and the chicken/chorizo back in, simmer for about
5 mins (or until the rice is cooked)
7. Drain the rice and add it to the pan, simmer for about 10 more minutes until all the liquid has been absorbed by the rice
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