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One Pan Chorizo Rice with Spanish Kebabs

Recipe

This one pan meal will become a firm family favourite.

Serves:  4 people | Prep time:  15 minutes | Cooking time: 45 minutes

Spanish | Main | Cardiff Mum

Ingredients

  • 180g Long Grain Rice
  • 360g Spanish Style Chicken Kebabs
  • 1 Red Pepper, Sliced
  • 60g Chorizo Slices
  • 4 Spring Onions, Chopped
  • 1 Onion, Chopped
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Thyme
  • 1 Chicken Stock Pot With 1 Litre Boiling Water
  • 3 Tablespoons Lemon Juice
  • 6 Cloves Garlic, Minced
  • 1 Handful Fresh Parsley, Chopped

Method

  1. Heat a large frying pan over a medium heat and fry the chorizo for a couple of minutes until the oil is released. Add the onion and fry for 8-10 mins more until it begins to soften and caramelise. Add the garlic, oregano and thyme cook for 1 min then add the sliced peppers and fry for another minute.
  2. Add the washed rice to the pan and toast slightly in the chorizo oil then pour in the stock and simmer for 20 minutes. If your frying pan is not deep enough, add half then add the other half when the first half has absorbed. Place the chicken koftas in the airfryer for 10 minutes on 200 degrees or fry them in a separate frying pan for 12 minutes, turning every 4 minutes so all sides get cooked.
  3. Check that the rice is cooked through, add a little more water and cook for a few more minutes if not then add in the parsley, lemon juice and spring onions and mix everything together. Spoon rice into bowls, place chicken kebabs on top then drizzle the garlic sauce over the top. Finish with more parsley and chilli flakes if you like!