Directions
0/0 steps made- Fry off the onion and chorizo until the onion is softened and the chorizo releases some of its oil
- Add the pepper, garlic, paprika and turmeric and fry for a minute or so until fragrant
- Add the rice and chicken and coat in spices
- Add frozen peas, and stock pot made up with 150ml hot water
- Cook until liquid is reduced and peas cooked through
- 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
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