Spanish-Style Chicken & Chorizo Rice Bake

Ingredients

• 1 tbsp olive oil
• 150g chorizo, sliced
• 800g boneless, skinless chicken thighs, diced
• 1 onion, diced
• 2 red peppers, diced
• 4 cloves garlic, crushed
• 2 tsp smoked paprika
• 500g long grain rice
• 1.2 litres chicken stock
• 1 x 400g tin chopped tomatoes
• 150g frozen peas
• Salt and pepper, to taste

Method

1. Heat the oil in a large, deep pan over medium heat. Cook the chorizo for 3-4 minutes until it releases its oil, then remove and set aside.
2. Brown the chicken in the chorizo oil for 5-6 minutes, then remove and set aside with the chorizo.
3. Add the onion and peppers to the same pan and cook for 6-8 minutes until softened.
4. Add the garlic and smoked paprika and cook for 1 minute, then stir in the rice to coat it in the spiced oil.
5. Pour in the stock and chopped tomatoes, then return the chicken and chorizo to the pan. Stir well.
6. Bring to a simmer, cover, and cook on low heat for 20-25 minutes until the rice is tender and the liquid is absorbed.
7. Stir in the frozen peas and cook for a further 3 minutes. Season with salt and pepper.
8. Cool completely before portioning into 8 airtight containers. Freezes well for up to 3 months — defrost overnight and reheat with a splash of water until piping hot.