Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 25 min or until tender. Drain once tender.
Meanwhile, chop the chicken into goujons. Finely chop the chorizo. Peel and slice the onion. Slice the bell peppers. Peel and grate the garlic.
3 Fry chicken
Heat a pan over a high heat with a drizzle of oil. Add the chorizo and chicken and sprinkle with the smokedpaprika and a pinch of salt. Fry for 5 min until golden brown. Transfer the chicken to a plate, reserve the pan (the chicken doesn't need to be cooked through at this point).
4 Fry vegetables
Return the pan with the chorizo in it to a medium-low heat. Add another drizzle of oil with the peppers, onion, garlic, oregano and ground coriander. Cook for 6 min until soft.
Once soft, add the tomatopaste, stockcube, measured water, vinegar and olives. Return the chicken and any juices from the plate to the pan and simmer for 10 min further.
Meanwhile, wash and roughly chop the parsley. Serve the Spanish chicken over the brownrice and garnish with the parsley.
Tips for fussy eaters
Serve with regular rice instead!
Add a pinch of sugar to the sauce to bring out the tomatoes' natural sweetness!
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