Ingredients
Chicken & Chorizo
900g (2lb) Chicken Breast, Diced into Large Bite-Size Pieces
200g (7oz) Chorizo, Diced Small
2 Tbsp (30ml) Olive Oil
Salt & Black Pepper
Rice
300g (1½ cups) Jasmine Rice
600ml (2½ cups) Chicken Stock
Vegetables
1 Brown Onion, Finely Diced
1 Red Capsicum, Diced
1 Zucchini, Diced
3 Garlic Cloves, Minced
Creamy Paprika Sauce
2 Tbsp (30ml) Tomato Paste
1 Tbsp (7g) Smoked Paprika
1 tsp (3g) Dried Oregano
½ tsp (1g) Chilli Flakes
150ml (⅔ cup) Light Cream
Garnish
Spring Onion, Finely Sliced
Fresh Parsley, Chopped
Method
1
Place a large deep pan over medium heat and add the diced chorizo. Cook for 3–4 minutes until the fat has rendered and the edges are lightly caramelised. Remove and set aside, leaving the flavoured oil behind.
2
Increase heat slightly and add the diced chicken into the chorizo fat. Season with salt and pepper. Sear for 3–4 minutes until the chicken has colour but is only about 60–70% cooked through. Remove and set aside with the chorizo.
3
Reduce heat to medium. Add a drizzle of olive oil if needed. Cook onion for 2–3 minutes until softened. Add capsicum and zucchini and cook for a further 3 minutes. Stir through garlic and cook for 30 seconds.
4
Add tomato paste, smoked paprika, oregano and chilli flakes. Cook for 1–2 minutes, stirring constantly, to toast the spices and remove the raw edge from the tomato paste.
5
Add the uncooked rice and stir to coat in the spice mixture. Pour in the chicken stock and bring to a gentle simmer. Reduce to medium-low, cover loosely and cook for 12–14 minutes, stirring occasionally, until the rice is mostly tender.
6
Pour in the light cream and stir to combine. Return the chicken and chorizo and fold everything together. Simmer gently for a further 2 minutes until the chicken is fully cooked and the sauce has lightly emulsified.
7
Remove from the heat and rest for 5 minutes. Divide evenly into five containers. Finish with spring onion and fresh parsley before sealing once fully cooled.
Storage & Reheating
Store in the fridge for up to 4 days.
Microwave until hot, stirring halfway. Add a small splash of water if needed to loosen.
