Categories: Meals

Ingredients

• 1 tbsp olive oil
• 12 oz chicken breasts, cut into 8 pieces
• 6 oz chorizo
• 1 small brown onion, diced
• 1 small red bell pepper, roughly diced
• 2 cups shredded spinach
• 2 garlic cloves, minced
• 14 oz can crushed tomato
• 1 1/2 cups chicken broth
• 1 tsp paprika
• 1 cup spanish calasparra rice
• 1 1/2 tbsp parsley, finely chopped
• Salt and pepper

Directions

1. Cut chorizo into quarters vertically, then slice into 1/3-inch pieces.

2. Season chicken with salt and pepper.

3. Heat olive oil in pan over high heat. Add chicken and sear each side until golden brown, but not cooked through. Remove chicken from the pan and set aside.

4. Place garlic, onion and chorizo in pan. Stir and cook for 1 minute until the chorizo starts to brown.

5. Add bell pepper, then stir and cook for 1 minute until chorizo is dark golden brown.

6. Add rice and stir until coated with the oil.

7. Add chicken broth, tomato, spinach, and paprika. Stir gently to mix, bring to simmer then turn down heat to medium high so it is simmering gently.

8. Place the chicken into the pan, mostly submerged.

9. Cook, without stirring, for 10 minutes. Then cook for another 5 minutes, until rice is cooked.

10. . Remove from heat and let stand for 5 minutes. Any residual liquid will be absorbed while it is resting.

11. . Scatter with parsley and serve.

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