Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 4 out of 4
13 Ingredients
Number of servings
4
- 450grams long grain rice
- 1 chorizo, sliced
- 1 red onion, roughly chopped
- 1/2 cup continental parsley, roughly chopped
- 2teaspoons smokey paprika
- 1 lemon, cut into wedges
- 400grams can chopped tomatoes
- 1 pinch pepper (for seasoning)
- 1tablespoons olive oil
- 2 garlic cloves, crushed
- 500grams chicken thigh fillets, cut into 3cm cubes
- 1/2teaspoons saffron threads
- 1 pinch pink salt ground (to taste)
Nutrition per serving
2880kJ
Protein
38.0grams
Sugars
5.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cook the microwave rice following the packet instructions. Heat oil in a deep frying pan over medium-high heat. Add half the chicken and cook for 5 minutes or until golden.
Step 2 of 5
Transfer cooked chicken to a bowl. Repeat with the remaining chicken.
Step 3 of 5
Add the onion, chorizo and garlic to the frying pan and cook for 5 minutes or until golden. Stir paprika and saffron into pan until well combined.
Step 4 of 5
Add rice to frying pan with tomatoes and 1 cup of water. Stir until combined and mixture comes to the boil.
Step 5 of 5
Return chicken to pan and cook for 3 minutes or until cooked through. Season. Stir in half the parsley. Spoon mixture onto serving plates. Sprinkle with remaining parsley. Serve with lemon wedges.
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