Chicken and Chorizo Rice
Makes 2 servings

INGREDIENTS
300 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
40 g Chorizo (Forty grams between two. Chorizo is 22% fat and its job here is to flavour the oil, not to be the meat. As sold. This is where the fat in the dish is.)
120 g Basmati rice (Dry weight, before cooking.)
150 g Red pepper
100 g Onion
100 g Frozen peas
2 cloves, about 6 g Garlic
1 tsp, about 2 g Smoked paprika
200 g Chopped tomatoes, tinned
450 ml Chicken stock (Made up from a cube or a pot.)
5 g Olive oil
To finish Lemon juice

METHOD
1. Fry the diced chorizo in the oil in a wide pan over a medium heat for three minutes until the fat runs orange, then add the chicken cut into chunks and brown for five minutes.
2. Add the chopped onion, pepper and garlic and cook for five minutes, then stir in the paprika and the rice so every grain is coated.
3. Pour in the tomatoes and stock, season, bring to the boil, then cover and simmer on the lowest heat for eighteen minutes without stirring.
4. Scatter the peas over, put the lid back on for three minutes, then leave off the heat for five before squeezing lemon over.

Contains celery.
Some chorizo contains milk protein. Check the label.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Not stirring is what gives the crust on the base. Stirring turns it into a risotto.
Doubling the chorizo to 80 g adds about 60 kcal a serving, nearly all of it fat. The paprika carries the flavour when the sausage is kept small.

Full recipe: https://www.getfuel8.com/recipes/chicken-chorizo-rice
