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chicken chorizo rice

a quick one pan supper, rather like paella

  • Total time: 45 minutes

Serves: 4


  • 2 tbsp olive oil
    340g mini chicken fillets, sliced into strips
    1 med onion, chopped
    2 garlic cloves, chopped
    200g piece of chorizo, chopped
    150g long grain rice
    2 whole roasted peppers, cut into strips
    3 ripe tomatoes, roughly chopped
    30g Bonne Cuisine madeira wine sauce
    1 tbsp chopped flat leaf parsley
    salt and freshly ground black pepper


  1. Preheat oven to 200C, gas mark 6. heat oil in large casserole dish, stir in the chicken strips and cook for 5 minutes or until beginning to brown.
  2. Add the onion and garlic and cook gently for a few minutes. Stir in chorizo, rice, peppers and tomatoes and mix together well.
  3. Make up the Madeira sauce according to the pack and pour over the rice. Add a further 300ml of boiling water. Season well.
  4. Cover with a tight fitting lid and plaace in the oven for 25 minutes or until the rice is tender and has absorbed all the liquid and the chicken is thoroughly cooked through. Season to taste and serve sprinkled with the chopped parsley.

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