- 350g Moira Mac’s BBQ Roasted Chicken Breast
- 2 tablespoon olive oil, divided
- 200g chorizo, sliced into 3 cm pieces
- 1 large brown onion, diced
- 2 garlic cloves, crushed
- 2 celery stalks, chopped
- 1 small green capsicum, seeds removed, diced
- 1/2 teaspoon Smoked paprika
- 400g can crushed tomatoes
- 1 cup long grain rice
- 1 cup chicken stock
- 1 cup peas
- 1/4 cup continental parsley, finely chopped
- Chilli, to serve
Method
- Heat half the oil in a large oven proof heavy based pot over medium high heat. Add the chorizo and cook, stirring for about 5 mins or until cooked through. Remove from pot and set aside.
- Add remaining oil to the pot and cook the onion and garlic until fragrant. Add the celery, capsicum, paprika and herbs. Cook stirring for about 5 mins or until vegetables are softened. Season well with salt and pepper.
- Pour in the crushed tomatoes and add the chorizo back into the pot. Stir.
- Add the rice and then the stock to the pot, stir to combine, bring to the boil, then reduce heat to a simmer. Place the lid onto the pot and simmer over a low heat for 10 mins.
- Once the rice has absorbed the liquid, add peas and sliced Moira Mac’s BBQ Roasted Chicken Breast. Turn off the heat and keep covered for around 10 mins.
- Serve with chopped parsley either on top or stirred through. Add chilli to serve, if desired.
For extra spice, add 1/2 teaspoon cayenne pepper when adding the paprika
Recipe Featuring Moira Mac’s
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