Chicken with chorizo
By Brian Turner
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- ½ onion, peeled and diced
- ½ chicken breast, cut into bite-sized cubes
- 55g/2oz chorizo, sliced
- 1 tsp paprika
- 50ml/2fl oz double cream
To serve
- 200g/8oz freshly cooked rice
- 100g/4oz peas, cooked
- 1 tbsp vegetable oil
Method
Heat the oven to 220C/425F/Gas 7.
Heat the olive oil in a non-stick frying pan and sauté the onion for a few minutes, to soften.
Add the chicken pieces and fry until browned. Stir in the chorizo and paprika and heat for a few minutes. Pour in the double cream and stir.
Transfer to the oven and cook for 10-12 minutes, until the chicken is cooked through.
Meanwhile, mix the cooked rice, cooked peas and vegetable oil in a bowl.
To serve, spoon the cooked rice onto a serving plate and serve the chicken and chorizo dish alongside.
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