Spanish Chorizo Chicken

Name: Spanish Chorizo Chicken with Brown Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 40 Grams of Beef Chorizo-deprecated; 400 Grams of Chicken breast; 1 Tsp of Salt; 150 Grams of Brown rice; 1 Pieces of White onion; 1 Pieces of Red pepper; 1 Pieces of Yellow pepper; 1 Pieces of Garlic cloves; 2 Tbsp of Olive oil; 2 Grams of Smoked paprika powder; 2 Grams of Dried oregano; 2 Grams of Coriander powder; 30 Grams of Tomato paste; 1 Pieces of Chicken stock cube; 200 ML of Water; 15 ML of Red vinegar; 50 Grams of Green olives; 15 Grams of Fresh parsley

with Brown Rice

Buen provecho!

Cals 631 · Prot 59 · Carbs 90 · Fat 8

Family Friendly

30 min

Buen provecho!

Cals 631 · Prot 59 · Carbs 90 · Fat 8

Family Friendly

Ingredients

Beef Chorizo-deprecated

40 Grams

Chicken breast

400 Grams

Salt

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 4*5*9*15*

0.5 Pieces

Water

200 ML

Red vinegar

15 ML

Green olives

50 Grams

Fresh parsley

15 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

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)	2639 / 631
Fats (g)	8.4
of which saturated (g)	1.7
Carbohydrates (g)	90
of which sugars (g)	7.6
Fibers (g)	7.4
Proteins (g)	59
Salt (g)	2.7

*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 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, garlic, oregano 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.