HF- Spanish One-Pan Chicken

HF- Spanish One-Pan Chicken

Allergens - Milk Difficulty - Easy
Serves2CourseDinnerCook35 minsTotal Time35 mins
  • 12 Ounce Chicken Breasts
  • 1/2 Cup Basmati Rice
  • 2 Ounce Dried Chorizo (Contains Milk)
  • 1 Unit Yellow Onion
  • 1 Unit Red Bell Pepper
  • 1 Unit Lemon
  • 1/2 cup Basmati Rice
  • 1 Unit Yellow Onion
  • 1/4 Ounce Parsley
  • 2 Clove Garlic
  • 1 Unit Chicken Stock Concentrate
  1. Wash and dry all produce. Core, seed, and thinly slice bell pepper. Halve, peel, and dice onion. Mince or grate garlic. Slice chorizo into 1/4-inch-thick rounds.
  2. Heat a large pan over medium heat. Add chorizo to pan and cook until it crisps and releases some of its oil, 1-2 minutes per side. Set aside, leaving oil in pan.
  3. Season chicken on all sides with salt and pepper. Heat same pan over medium heat. (TIP: If pan seems dry, add a drizzle of oil.) Add chicken and sear until browned and cooked through, 5-6 minutes per side. Remove from pan and set aside.
  4. Add onion, garlic, bell peppers, and a drizzle of oil to same pan over medium heat. Stir until just softened, 3-4 minutes. Add rice and stir to coat. Stir in 1 cup water, a pinch of salt, and chicken stock concentrate. Cover and reduce heat to low. Simmer until rice is tender, 15-20 minutes.
  5. Meanwhile, cut lemon into wedges. Finely chop parsley. TIP: While you wait for rice to finish, try practicing this Spanish phrase: Con pan y vino se anda el camino (life is better with food and wine).
  6. Fluff rice with a fork and season generously with salt and pepper. Place chicken on top and sprinkle with crispy chorizo. Remove pan from heat and sprinkle with parsley and a few squeezes of lemon.

Typical values per serving

Energy126kJ / 529kcalsFat14gSaturated Fat4.5gCarbohydrates54gSugars6gProtein50gFibre5gSalt1.765g

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