One Pan Chicken and Chorizo Rice
with Lemon-Herb Mayo and Rocket
Taking inspiration from Paella with a smoky paprika, tomato, and chorizo base. A true crowd pleaser this festive holiday season.
Cals 811 · Prot 55 · Carbs 97 · Fat 29
Family Friendly
50 min
Taking inspiration from Paella with a smoky paprika, tomato, and chorizo base. A true crowd pleaser this festive holiday season.
Cals 811 · Prot 55 · Carbs 97 · Fat 29
Family Friendly
Ingredients
Rice
Chicken breast
300 Grams
Beef chorizo
4*
40 Grams
Water
700 ML
Chicken stock cube
4*5*9*15*
1 Piece
Red pepper
1 Piece
Spring onion
40 Grams
Olive oil
0.5 Tbsp
Dried thyme
2 Grams
Dried oregano
2 Grams
Garlic onion powder
4 Grams
Smoked paprika powder
2 Grams
Tomato paste
30 Grams
Arborio rice
160 Grams
Green peas
100 Grams
Rocket
20 Grams
Lemon-Herb Mayo
Fresh parsley
15 Grams
Lemon
1 Piece
Salt
0.3 Tsp
Mayonnaise
5*9*13*
50 Grams
Black pepper
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3389 / 811 |
| Fats (g) | 28.6 |
| of which saturated (g) | 7.8 |
| Carbohydrates (g) | 97 |
| of which sugars (g) | 7.8 |
| Fibers (g) | 8.9 |
| Proteins (g) | 55 |
| Salt (g) | 4.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil the measured water and dissolve the chicken stock cube in it.
- Deseed and chop the red pepper into small bite-sized pieces.
- Trim and finely chop the spring onion.
- Chop the chicken breast into small bite-sized pieces.
- Stack the chorizo and chop into quarters.
2 Fry
- Heat a large non-stick pan over a medium-high heat.
- Once hot, add the chorizo.
- Cook for 1-2 min until the fat renders and the chorizo starts to crisp up.
- Add the spring onion.
- Cook for 1-2 min further until softened.
3 Cook chicken
- Add the chicken.
- Fry for 2-3 min until browned.
- Add the red pepper.
- Fry for 2-3 min until softened.
- Add the dried thyme, dried oregano, garlic onion powder, smoked paprika, and tomato paste.
- Fry for 1-2 min further until coated and fragrant.
4 Cook rice
- Add the arborio rice and cook for 1 min, stirring to coat the grains in the sauce.
- Add 1/3 of the stock and stir continuously until it has absorbed.
- Continue to add the stock, a little at a time for 18-20 min or until all the stock is absorbed and the rice is cooked.
- When the rice is cooked, add the peas and stir through.
- Cook for a further 1-2 min until warmed through.
Tip! Adjust the consistency of the sauce to your liking by adding a splash of additional water towards the end of cooking.
5 Make lemon-herb mayo
- Meanwhile, pick and finely chop the parsley.
- Slice the lemon in wedges.
- In a small bowl combine the mayonnaise and parsley with a generous squeeze of lemon juice.
- Season with salt and pepper to taste.
6 Serve
- Serve the One Pan Chicken and Chorizo Rice with a dollop of Lemon-Herb Mayo and Rocket.
- Garnish with rocket and lemon wedges.
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