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Pan-fried peppers with chorizo rice
- Prep time:
- 5 mins
- Cook time:
- 35 mins
- Serves:
- 2
An easy chicken supper dish with Spanish flavours from Silvana Franco
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Ingredients
- 125g long grain rice
- pinch strands Saffron
- 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 sausages, 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
Method
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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