Spanish Chicken and Rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add turmeric to hot stock and let infuse for 5 minutes

Step 2

Heat oil in large, deep heavy based frying pan. Add the chicken and fry, stirring occasionally, for 10 minutes or until golden. Remove and set aside

Step 3

Add onion and cook for 5 minutes until softened (medium heat). Add red pepper and chorizo for 5 minutes, then add garlic and cook for further 1 minute

Step 4

Return chicken to pan, add rice and mix together. Add one third of stock and bring to simmer, then stir until all the liquid has been absorbed

Step 5

Add remaining stock and peas. Bring to the boil, then lower the heat and cook, uncovered, for 15-20 minutes until all liquid is absorbed

Step 6

5 minutes before end of cooking time, season well and add the parsley.