This was a total success for my Mam’s birthday dinner. I looked up some recipes online and taking in everyone’s preferences I came up with this! The whole lot served 11 people but I would say this could stretch to 12. If you’re cooking for a smaller bunch just divide the quantities down 🙂 Hope you like it as much as my family did!!

What you need:

12 Chicken Breast fillets

1/2 cup Quinoa

2 cups Basmati Rice

100g Chorizo

4 vegetable stock pots

500 – 700ml waters

1 1/2 cups diced onions

1 1/2 cups diced peppers

1 tbsp. Paprika seasoning

1 tbsp. Garlic Seasoning (you can use fresh here too)

1 tin of Chopped Tomatoes

1 cup Frozen Peas

What to do:

Prep the ingredients beforehand to save yourself some time- especially if you are working 🙂

Fry the chicken off in a pan on a medium heat; I had to use two pans as I was making a large quantity

When they begin to colour, slice in half and place on a lined grill tray

Place the tray under the grill on a low heat to ensure the chicken is cooked thoroughly

When cooked, rub the paprika and garlic powders into the chicken fillets and dice into chunky pieces

 

In a larger pan or wok, fry off the peppers, onion and chorizo

Add the rice to the pan and cover with the water ensuring all of the rice is covered

Add the vegetable stock pots and simmer on a low heat for approx. 30 mins

When the rice mixture is cooked, add the chicken pieces and mix together

Finally add the peas and the tomatoes and mix well

I served this as part of Clean Cuisine’s Spanish night which included sides of roasted veggies, sweet potato fries, tomato salad and chicken skewers. You could most definitely have it with a load of greens or salad 🙂 Very tasty and very filling – will definitely do it again!!

Thanks for reading,

Michelle x