zoom Chicken, chorizo & broad bean rice
  • Save to your scrapbook
  • Save to your scrapbook

    Chicken, chorizo & broad bean rice

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chicken, chorizo & broad bean rice

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    1 tbsp olive oil
    ½ x 500g pack Cooks’ Ingredients Soffritto Mix
    500g essential Waitrose Frozen British Chicken Mini Fillets, defrosted and diced
    120g Waitrose Diced Chorizo
    150g essential Waitrose Frozen Baby Broad Beans
    2 x 180g sachets essential Waitrose Frozen White Rice
    400ml Cooks’ Ingredients Vegetable Stock, hot
    2 tbsp Cooks’ Ingredients Frozen Basil
    1 lemon, cut into wedges 

    Method

    1. Heat the oil in a wide-based deep frying pan or large saucepan, about 3 litres in capacity. Cook the soffritto for 4-5 minutes on a medium-high heat, stirring until softened. Add the chicken and chorizo and cook for a further 7-8 minutes, stirring until browned.

    2. Add the broad beans, rice and hot stock to cover. Bring to the boil and simmer rapidly, uncovered, for 8-10 minutes until most of the liquid has evaporated. Ensure the chicken is completely cooked through with no pink meat.

    3. Stir in the basil and serve with lemon wedges.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary