Portuguese chicken rice

• Chicken thigh fillets600 g
• Basmati rice300 g
• Chopped tomatoes (tin)1 tin
• Brown onions150 g
• Peppers1 pepper
• Vegetable stock cubes1 cube
• Chorizo ring75 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Slice the chorizo and cut the chicken thighs into chunks. Brown them together in a large pan over a medium-high heat for 6 minutes. Chop the onion and pepper, add and cook for 5 minutes.600 g chicken thigh fillets150 g brown onions1 pepper75 g chorizo ring
2. Add the chopped tomatoes, a bay leaf or a pinch of dried mixed herbs, and the stock cube dissolved in 900 ml of boiling water. Simmer for 10 minutes.1 tin chopped tomatoes1 cube
3. Stir in the rice and cook for 15 minutes, stirring now and then, until tender. It should stay a little soupy, so add a splash of water if it dries out.300 g basmati rice
4. Take off the heat, rest for 5 minutes and serve in bowls.

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