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Ingredients
- Serves 6
- 3 chicken breasts, sliced
- 60ml olive oil
- 1 large onion, finely chopped
- 1 garlic clove, crushed
- 120g chorizo
- 225g long grain rice
- 600ml chicken or vegetable stock
- 4 tomatoes, chopped
- 1 red pepper, roughly chopped
- 1 orange pepper, roughly chopped
- 120g frozen peas
- 1 handful pitted olives
- 3 tbsp finely chopped parsley
- Sea salt
Heat the olive oil in a large heavy-based pan. Add the onion, garlic and peppers. Cook for 2 minutes. Dice the chorizo and add to the pan along with the chicken. Cook for a further five minutes before adding the rice and stock. Bring to the boil then lower the heat to a simmer and place the lid on. Leave to cook gently for 15 minutes. Add the chopped tomatoes and frozen peas. Stir gently then replace the lid and leave to cook for a further 10 minutes until the chicken is cooked through and the rice has absorbed the stock. Season to taste with the salt. Scatter with the olives and plenty of parsley before serving with wedges of lemon.
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