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  1. Fry off the onion and chorizo until the onion is softened and the chorizo releases some of its oil
  2. Add the pepper, garlic, paprika and turmeric and fry for a minute or so until fragrant
  3. Add the rice and chicken and coat in spices
  4. Add frozen peas, and stock pot made up with 150ml hot water
  5. Cook until liquid is reduced and peas cooked through
  6. Serve with lemon wedges and parsley

Top Tips

  • Don’t worry if you don’t have the exact amount of leftover ingredients – just go with what you have!
  • Instead of leftover rice, you can just use quick cook microwave rice in pouches
  • Instead of leftover chicken, feel free to either use raw chicken and cook first in the pan (before onions and chorizo) or precook chicken thighs/breast and shred before adding to this dish
  • We used frozen spicy chorizo – but use whatever you have! Chorizo will last for up to a month in the fridge if tightly wrapped
  • Use any variation of vegetables you like/have to hand