Chicken and chorizo paella

SERVES 6 PREP 15 MINS

COOK 30 MINS

4 chicken breasts, cut into chunks

1tbsp chicken seasoning

3tbsp olive oil

2 red onions, chopped

2 garlic cloves, crushed

225g chorizo, sliced

Juice of 1 lemon

2 red peppers, deseeded and cut into chunks

2 x 175g packets Saffron rissoto ( Risso Gallo Pronto Milanese )

1tsp sundried tomato paste

3tbsp chives, chopped

 

1 Season chicken with ground black pepper and sprinkle on the chicken seasoning, leave for flavours to develop, if you’ve time. Heat the oil in a large flameproof pan, fry chicken for 5 mins, to lightly brown.

2 Add the onions and cook for a few mins, to soften. Stir in garlic and chorizo, cook for 2 mins.

3 Add lemon juice, peppers, Safffron rissoto, 900ml water and sundried tomato paste. Stir to mix, cover and simmer for 10-15 mins until rice is tender and water absorbed. Sprinkle with chives, to serve.

Per serving: 473 cals, 16g fat (5g saturated), 43g carbs

 

TURN THE LEFTOVERS INTO…..

 



SPANISH RICE SALAD

Add 4 chopped celery sticks, 8 halved cherry tomatoes and 2tbsp chopped chives to leftover rice. Mix in a generous glug of light French dressing. Serve on romaine lettuce leaves.