Ingredients

• 150g dry basmati rice
• 60g chorizo
• 350ml chicken stock
• 600g chicken thighs
• 1 yellow bell pepper, chopped
• 1 courgette, chopped
• 1 onion, diced
• 5 garlic cloves, minced
• 1 red chilli, sliced
• 2 tbsp smoked paprika
• 1 tbsp Cajun seasoning
• 30g lighter cheddar, grated
• 1 tsp olive oil

Instructions

1. Cook the vegetables
Heat olive oil in a large pan over medium heat. Sauté the onion and garlic for 5–10 minutes until softened.

2. Add the chorizo & vegetables
Add the chorizo, chilli, bell pepper, courgette, smoked paprika and Cajun seasoning. Cook for another 5–8 minutes until fragrant and softened.

3. Cook the chicken
Add the chicken to the pan with the remaining smoked paprika. Cook for 5–10 minutes until browned and cooked through.

4. Add rice & stock
Stir in the dry rice and pour in the chicken stock. Season well.

5. Simmer
Reduce the heat to low, cover with a lid and cook for 15–20 minutes until the rice has absorbed the liquid.

6. Melt the cheese
Sprinkle the cheddar over the top, cover again and allow it to melt for 2–3 minutes.

7. Garnish and serve
Top with fresh parsley and crispy chorizo before serving.