One Pan Chicken & Pepper Pilaf

This deliciously simple & nutritious dish is great for a light summery supper, with minimal washing up too!

Preparation time: 40 Minutes Cooking time: 45 Minutes
One Pan Chicken & Pepper Pilaf By

You'll need

3 chicken breasts, halved and 6 chicken thighs or drumsticks
200g The English Provender Co. Hot Chilli & Red Pepper Chutney
2tbsp olive oil
250g chorizo, sliced
1 large red onion, sliced
2 red peppers, sliced
400g long grain rice
1tsp paprika
1 litre chicken stock
400g tin chopped tomatoes

To Serve

Chopped parsley and lemon juice

How to make

Marinate the chicken in the Hot Chilli & Red Pepper Chutney, with a good pinch of salt & pepper, for 30 mins. 
Once marinated, heat the oil in a large sauté pan and lightly brown the chicken. Remove to a plate. Fry the chorizo until crispy & transfer to the plate with the chicken. 
Use the remaining oil in the pan to fry the onion, then add the pepper and cook for 5 mins. Stir in the rice and paprika.

Add chicken, chorizo, stock and tomatoes to the pan and season. 
Bring to the boil, then turn the heat down and simmer for 30-40 mins, until the chicken and rice is cooked. 
Leave, covered, for 5 mins. 

Serve sprinkled with parsley and a squeeze of lemon.   

This deliciously simple & nutritious dish is great for a light summery supper, with minimal washing up too!

Preparation time: 40 Minutes Cooking time: 45 Minutes

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