One-pan Chicken & Pepper Pilaf

Name: One-pan Chicken & Pepper Pilaf
Cook time: 50 min
Total time: 50 min
Cuisine: International
Ingredients: 3 organic free-range chicken breasts, halved; 6 organic free-range chicken thighs or drumsticks; 240g jar English Provender Hot Chilli Relish; 2 tbsps olive oil; 250g chorizo, sliced; 1 large red onion, sliced; 2 red peppers, sliced; 400g long grain rice; 1tsp paprika; 1 litre chicken stock; 400g tin chopped tomatoes; chopped parsley and lemon juice to serve

Over a year ago 8,937 views

Cook: 50 mins

Main Course

Ingredients

3 organic free-range chicken breasts, halved
6 organic free-range chicken thighs or drumsticks
240g jar English Provender Hot Chilli Relish
2 tbsps olive oil
250g chorizo, sliced
1 large red onion, sliced
2 red peppers, sliced
400g long grain rice
1tsp paprika
1 litre chicken stock
400g tin chopped tomatoes
chopped parsley and lemon juice to serve

Accompaniment

Description

A fabulously easy meal that friends will adore – and it looks so colourful on the table

Method

1
1. Mariante the chicken in the chilli relish for 30 mins. Heat the oil in a large saute pan and lightly brown the chicken. Remove to a plate. Fry the chorizo until crispy. Transfer to the plate with the chicken. Use the remaining oil in the pan to fry the onion, then add the pepper and cook for 5 mins. Stir in the rice and paprika.
2. Add chicken, chorizo, stock and tomatoes to the pan and season. Bring to the boil, then turn the heat down and simmer for 30-40 mins, until the chicken and rice is cooked. Leave, covered, for 5 mins. Serve sprinkled with parsley and a squeeze of lemon.