Spanish Chorizo Chicken

with Brown Rice
Buen provecho!
Cooking time: 30 min
Cals 647 · Prot 54 · Carbs 84 · Fat 12
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Beef Chorizo-deprecated
40 Grams
Chicken breast
400 Grams
0.5 Tsp
Brown rice
150 Grams
White onion
0.5 Pieces
Red pepper
1 Piece
Yellow pepper
1 Piece
Garlic cloves
1 Piece
Olive oil
2 Tbsp
Smoked paprika powder
2 Grams
Dried oregano
2 Grams
Coriander powder
2 Grams
Tomato paste
30 Grams
Chicken stock cube
0.5 Pieces
200 ML
Red vinegar
15 ML
Green olives
50 Grams
Fresh parsley
15 Grams


1 Boil rice
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.
2 Prep
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 smoked paprika 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, garlicoregano and ground coriander. Cook for 6 min until soft.
5 Simmer
Once soft, add the tomato paste, stock cube, measured water, vinegar and olives. Return the chicken and any juices from the plate to the pan and simmer for 10 min further.
6 Serve
Meanwhile, wash and roughly chop the parsley. Serve the Spanish chicken over the brown rice and garnish with the parsley.
Tips for fussy eaters
Serve with regular rice instead!
Pro tip
Add a pinch of sugar to the sauce to bring out the tomatoes' natural sweetness!

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