Ingredients

Steps

• Heat olive oil in a large saucepan and fry sliced chorizo over high heat for 1 minute.
• Add sliced onions and fry for 1 minute, then add chicken pieces and garlic and cook for 5 minutes.
• Stir in the green pepper and basmati rice until well combined.
• Pour in 200ml chicken stock, cover with a lid, and simmer on lowest heat for 12 minutes.
• Turn off heat and let the pan sit for 12 minutes without removing the lid.
• Remove lid, fluff rice with a fork, season, and serve.