Spanish Chorizo Chicken

with Brown Rice

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Instructions

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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.

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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

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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). 

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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.

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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.

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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!

Buen provecho!

Cooking Time: 30 min

Cals 627 · Prot 54 · Carbs 76 · Fat 13

Gluten-Free

Ingredients

Number of people

Beef Chorizo 40 Grams
Chicken breast 400 Grams
Salt 1 Tsp
Brown rice 150 Grams
White onion 1 Pieces
Red bell pepper 1 Piece
Yellow bell 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 1 Pieces
Water 200 ML
Red vinegar 15 ML
Green olives 50 Grams
Fresh parsley 15 Grams

Buen provecho!

Cooking Time: 30 min

Cals 627 · Prot 54 · Carbs 76 · Fat 13

Gluten-Free

Instructions

photo

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.

photo

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

photo

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). 

photo

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.

photo

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.

photo

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!

Ingredients

Number of people

Beef Chorizo 40 Grams
Chicken breast 400 Grams
Salt 1 Tsp
Brown rice 150 Grams
White onion 1 Pieces
Red bell pepper 1 Piece
Yellow bell 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 1 Pieces
Water 200 ML
Red vinegar 15 ML
Green olives 50 Grams
Fresh parsley 15 Grams
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