This is an easy recipe to make in a single pot and you can vary the ingredients to make different versions of the same dish.
Brown the chicken and onion in the olive oil
for 5-8 minutes until golden.
Add the pepper, garlic, chorizo and spices and cook off for 5 minutes before stirring in the rice.
Add the tomatoes and chicken stock. Pop the lid onto the pot and simmer for 20-25 minutes until the rice is tender, stirring occasionally.
Make sure that it doesn’t dry out during cooking and add more stock if needed. Once the rice has cooked, throw in a handful of frozen peas before serving.
Recipe by Cassie Fairy