Chicken & Chorizo One Pan Rice recipe review

Ingredients

• 2 pieces Red Bell Pepper (cut into bite‑size cubes)
• 1 large Onion (peeled and diced)
• 150 g Frozen Peas (no need to thaw)
• 100 g Runner Beans (trimmed and cut into 2‑inch pieces)
• 150 g Chorizo (sliced thin)
• 400 g Chicken Breast (cut into bite‑size cubes)
• 200 g Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 240 ml Chicken Stock (low‑sodium)
• 0.1 g Saffron Threads (a pinch; steep in stock)
• 1 tsp Garlic Granules
• 1 tsp Paprika
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 200 g Cherry Tomatoes (halved)
• 1 piece Lemon (juiced, zest optional)
• 200 g Rice (optional) (uncooked white or brown rice, cooked separately)

Instructions

1. Preheat Oven

   Set the oven to 200°C (392°F) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 200°C

2. Prep Vegetables

   Dice the red bell peppers, dice the onion, trim and cut the runner beans into 2‑inch pieces, and halve the cherry tomatoes.

   Time: PT10M

3. Cut Meats

   Slice the chorizo thinly. Cut the chicken breast and thighs into bite‑size cubes.

   Time: PT5M

4. Infuse Stock with Saffron

   Combine the chicken stock with the pinch of saffron in a small bowl; stir and let steep for 5 minutes.

   Time: PT5M

5. Combine All Ingredients

   In a large mixing bowl, add the prepared vegetables, peas, runner beans, chicken pieces, chorizo, and cherry tomatoes. Sprinkle garlic granules, paprika, salt, and black pepper over the mixture. Pour the saffron‑infused stock over everything and toss until evenly coated.

   Time: PT5M

6. Transfer to Baking Dish

   Spread the mixture evenly in the baking dish, smoothing the top with a spatula.

   Time: PT2M

7. Bake

   Place the dish in the preheated oven and bake uncovered for 25 minutes, or until the chicken is cooked through and the edges are lightly browned.

   Time: PT25M

   Temperature: 200°C

8. Finish with Lemon

   Remove the bake from the oven, squeeze fresh lemon juice over the top, and let it rest for 5 minutes before serving.

   Time: PT5M

9. Serve

   Dish out portions onto plates. Serve as‑is or alongside cooked rice or quinoa for extra carbs.

   Time: PT0M

Nutrition Facts

Calories

500

Protein

40 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g