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Pan-fried peppers with chorizo rice

Silvana Franco from Market Kitchen
An easy chicken supper dish with Spanish flavours from Silvana Franco

Pan-fried peppers with chorizo rice

Method

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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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Serves: 2

Prep: 5 min
Cook: 35 min

Ingredients
125g long grain rice
pinch saffron strands
1 chicken stock cube
2-3 tbsp Olive oil
1 red pepper, seeded and sliced
1 Spanish onion, sliced
knob of Butter
1 Chicken breast, roughly cubed
100g spicy chorizo sausage, skin removed and thickly sliced
handful Padron Peppers, stalks removed, halved lengthways
1 tbsp smoked Paprika
splash White wine
handful flat-leaf Parsley, roughly chopped
squeeze lemon juice