Creamy Fajita Chicken and Chorizo One-Pot Rice

Ingredients

• 50 g chorizo (Diced)
• 500 g chicken (Diced)
• 1 tbsp smoked paprika
• 1 tbsp garlic granules
• 1.5 tbsp fajita seasoning (Use 1–2 tbsp, to taste)
• 1 onion (Finely diced)
• 2 bell peppers (Diced)
• 3 tsp garlic purée (Alternatively, use 3 cloves garlic)
• 1 tbsp tomato purée
• 120 ml Elmlea light single cream
• 300 ml chicken stock
• 500 g cooked rice (Leftover cooked rice; the author used microwave rice)
• 120 g cheese (The author used a mix of Cheddar, Red Leicester, and mozzarella)
• chilli flakes (For garnish)
• fresh parsley (For garnish)

Steps

1. 1

   Dice the chorizo, chicken, onion, and peppers. Have the cooked leftover rice, seasonings, cream, stock, cheese, and garnishes ready. Season the diced chicken with the smoked paprika, garlic granules, and fajita seasoning.

2. 2

   Heat a large ovenproof frying pan or sauté pan over medium heat. Add the diced chorizo and fry until crisp. Remove the chorizo from the pan and set it aside, leaving the rendered fat in the pan.

3. 3

   Add the seasoned chicken to the same pan. Cook for approximately 5–10 minutes, turning as needed, until cooked through. Remove the chicken and set it aside with the chorizo.

4. 4

   Add the finely diced onion and diced peppers to the same pan. Cook until the vegetables are soft.

5. 5

   Add the garlic purée, or the alternative 3 cloves of garlic, and the tomato purée to the softened vegetables. Cook for a few minutes.

6. 6

   Pour in the chicken stock and light single cream. Stir and allow the mixture to reduce slightly.

7. 7

   Add the cooked rice and stir until it is thoroughly mixed into the creamy vegetable and stock mixture.

8. 8

   Return the cooked chicken and crisp chorizo to the pan. Stir until everything is evenly combined and heated through.

9. 9

   Sprinkle the cheese evenly over the rice mixture. Place the pan under the grill and cook until the cheese is bubbling and golden.

10. 10

    Garnish with chilli flakes and parsley. Serve immediately.

Notes

The source does not specify a grill temperature or exact grilling time; grill only until the cheese is bubbling and golden. The stated nutrition is 570 calories and 43.4 g protein per serving, although actual values will vary with the chorizo, cream, rice, seasoning, and cheese used.

Nutrition per serving

• main
• one-pot
• rice
• chicken
• chorizo
• creamy
• cheesy
• family-friendly