Chicken and chorizo in one pan

• chorizo↗80g g

  diced

• onion↗1

  coarsely chopped

• garlic cloves↗2

  finely chopped

• boneless, skinless chicken thighs↗4

  diced

• dried oregano↗1 tsp tsp
• dried basil1 tsp tsp
• garlic granules↗1 tsp tsp
• smoked paprika↗1 tsp tsp
• paella rice170g g

  or arborio rice

• chicken or vegetable stock1l l
• red, yellow or orange pepper1

  finely chopped

• frozen peas↗130g g
• a handful of parsley

  chopped

• garlic mayonnaise

  for serving

Step-by-step instructions

1. 1

   Heat a large pan over medium heat and fry the chorizo for a few minutes until oil is released. Add the onion and fry for another 8‑10 minutes until it softens and caramelises. Add the garlic and cook for 1 minute before adding the chicken. Fry for 5 minutes until the chicken is browned on all sides. Sprinkle with oregano, basil, garlic granules and smoked paprika, and cook for another 30 seconds.

2. 2

   Add the rice and toast it briefly in the chorizo oil. Pour in the stock and bring to a boil, then add the pepper. Bring back to a boil, then reduce heat to a gentle simmer and cook for 15 minutes, or until the rice is almost cooked.

3. 3

   If needed, add more stock or water. Add the frozen peas and cook a few more minutes until the rice is tender. When the chicken is cooked and the rice reaches the desired doneness, season to taste. Serve in bowls sprinkled with parsley and, if desired, drizzle with garlic mayonnaise.