Chicken & chorizo rice

• Chicken thighs (bone-in)600g
• Chorizo ring100g
• Basmati rice300g
• Brown onions150g
• Mixed peppers (3 pack)1
• Chopped tomatoes (400g tin)1
• Smoked paprikastore cupboard5g
• Stock cubes (12 pack)1
• Frozen garden peas150g

Plus salt and pepper. About £4.30 for the amounts used.

Method

1. 1

   Take the chicken off the bone, remove the skin and cut into chunks. Slice 100g chorizo.

2. 2

   Fry the chicken and chorizo in a large deep pan for 5 minutes. Add 1 chopped onion and 1 chopped pepper and cook for 5 minutes.

3. 3

   Stir in 1 tsp smoked paprika and 300g rice, then add 1 tin chopped tomatoes and 1 stock cube dissolved in 500ml boiling water.

4. 4

   Cover and simmer gently for 15 minutes, stirring once or twice, until the rice is tender and the liquid absorbed. Add 150g frozen peas for the last 3 minutes.