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Ingredients

  • 1 Onion, sliced
  • 1 Pepper, sliced (from a jar is fine)
  • 1 tsp plain flour
  • 1 tsp paprika (smoked is good)
  • 2 Skinless chicken breasts, diced
  • 100g Chorizo, chopped or sliced
  • 1 tsp chilli paste (ajust to taste)
  • 225ml Long grain rice
  • 450ml Vegetable stock
  • Couple of drops of tabasco

Method

  • STEP 1
    In a deep lidded non-stick pan/wok fry the onion and pepper until coloured to your liking - remove and set aside
  • STEP 2
    Mix the flour and paprika and then dust the diced chicken with the mix. Fry the chicken in the same pan for about 5 minutes until coloured all over - remove and set aside.
  • STEP 3
    Fry the chorizo and chilli together until the chorizo starts to release it's oils.
  • STEP 4
    Stir in the rice so that it is coated in the oils. Return the onions, pepper and chicken to the pan and then pour over the stock and give everything a good stir.
  • STEP 5
    Bring to the boil then cover and gently simmer for 20 minutes or until the rice is cooked (avoid stiring if possible).
  • STEP 6
    Serve with a dollop or creme fraiche.
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