Chicken and rice one-pot

recipe

Chicken and rice one-pot

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To make a lower-fat version of this recipe, leave out the chorizo and add 2 tsp smoked paprika once the onions have softened. Remove the skin from the chicken before serving

Ingredients

50g chorizo sausage, skinned and cut into chunks
1 large onion, roughly chopped
200g basmati rice
500ml chicken stock
400g can kidney beans in water, drained and rinsed
few thyme sprigs or 1/2 tsp dried thyme
handful of pitted green olives

Serves: 4

Directions

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Heat a frying pan or flameproof casserole, then dry-fry the chicken, skin-side down, for minutes, turning halfway, until golden. Pour off any excess fat. Tip in the chorizo and fry for a minute, until it releases its oil. Remove the chicken and chorizo to a plate, then fry the onion in the remaining oil for minutes, until it has softened.

Source: Easy Cook Magazine