Smoky Chicken & Chorizo Rice

• Chicken thigh(500 g)
• Chorizo(180 g)
• Steamed Rice(300 g)
• Onion(1)
• Bell pepper(2)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Chicken Broth(700 ml)
• Olive oil(1 tbsp)
• Smoked paprika(2 tsp)
• Cumin(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Coriander(15 g)optional
• Lime(1)optional

Method

1. 1

   Cut {Chicken thigh} into rough bite-size pieces. Dice the {Onion} and {Bell pepper}, and finely chop the {Garlic}.

   ~12 min

2. 2

   Heat {Olive oil} in a large deep skillet or Dutch oven over medium heat. Add the {Chorizo} and cook, breaking it up, until it releases its red oil and starts to brown. Stir in the {Chicken thigh} and cook until the outside loses its raw color.

   ~8 min

3. 3

   Add the {Onion}, {Bell pepper}, and {Garlic}. Cook until softened, then stir in the {Tomato paste}, {Smoked paprika}, {Cumin}, {Oregano}, {Salt}, and {Black pepper}. Cook for a minute until everything looks glossy and fragrant.

   ~5 min

4. 4

   Stir in the {White rice} so the grains are coated in the spiced oil. Add the {Canned tomatoes} and {Chicken Stock}. Bring to a boil, then reduce to low, cover, and simmer until the rice is tender and most of the liquid is absorbed.

   ~15 min

5. 5

   Turn off the heat and let the rice stand, covered, for 3 minutes. Fluff gently, folding the chicken and chorizo through the rice. Scatter over the {Fresh cilantro} and serve with {Lime} wedges for squeezing, if using.

   ~3 min