Ingredients
- 2tbs olive oil
- 1 onion, finely diced
- 3 sticks celery, finely diced
- 1 pepper, diced
- 1tbs smoked sweet paprika
- 1tsp dried oregano
- 1tsp thyme, dried or finely chopped
- 100g chorizo, diced
- 2 chicken breasts, cut into bite-sized pieces
- 250g basmati rice, rinsed well
- 1 tin chopped tomatoes, mashed or blitzed until smooth
- 500g stock or water
- Salt and black pepper
- Parsley, finely chopped
- 1 lemon, cut into wedges
1 Heat the olive oil in a large pan. Add the onion, celery and pepper. Sauté for five minutes until soft. Add the paprika and herbs.
2 Stir well, then add the chicken and chorizo. Increase the heat to help render the fat (and flavour) from the chorizo. Keep stirring so it doesn't stick, then add the rice and stir well to coat the rice in all of the spices.
3 Add the tomato and water or stock. Mix well and season with salt and pepper. Bring to the boil, then lower the heat to a simmer. Place the lid on and leave to cook for 10-15 minutes till the rice and chicken are cooked through.
4 Taste for seasoning and ladle into bowls. Scatter with parsley and serve with a lemon wedge.
