Pan-fried peppers with chorizo rice

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By: Silvana Franco From: Market Kitchen

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This recipe is classed as easy

Rating 2.66 / 5 (53 votes)

Prep time:
5 min
Cook time:
35 min

An easy chicken supper dish with Spanish flavours from Silvana Franco


1. Boil the rice with the saffron and stock cube for 15 minutes, or until just tender. Drain well.

2. Meanwhile, heat the olive oil in a large pan. Add the peppers, onion and a knob of butter and cook for about 3 minutes. Add the chicken and chorizo and cook for 15 minutes until the onions are very soft and golden and the chicken is cooked through.

3. Add the pardon peppers and the paprika and cook for a minute then add the wine and cook for a minute more.

4. Stir in the cooked rice and the parsley and check for the seasoning. Sharpen with a squeeze of lemon juice and serve.

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