Believe it or not the origins for this recipe lie in an Asda magazine from about 1998. We mean really it’s origins lie in a Caribbean interpretation of some French and Spanish food but this one right here is a vintage Asda classic. Updated by the Bird clan with some chorizo and chilli (and what a bland dish it would be without them!), it’s now a firm favourite for when you want a comforting, warming, one pan dinner in around 30 minutes. Oh one tip though? Leave time for the pan to soak before you wash it up – that delicious crusty rice at the bottom makes it a hell of a job to clean!
Ingredients (serves two hungry people or three less greedy people)
- 1 tbsp vegetable oil
- 2 skinless chicken breast fillets, cut into strips
- Chunk of chorizo, chopped
- 1 small onion, sliced
- 2 cloves garlic, crushed
- 1 small red pepper, de-seeded and chopped
- 1 small green pepper, de-seeded and chopped
- 1 green chilli, de-seeded and chopped (optional)
- 340g can chopped tomatoes
- 330ml chicken stock
- 1 tbsp tomato purée
- 1 tsp dried thyme
- 135g long grain rice
Heat the oil in a large frying pan/skillet and then add the onion and chorizo. Allow the oil to come out of the chorizo and the onion to soften for a minute or two. Add the chicken and cook for 4-5 minutes or until there are no visible pink bits left. Add the garlic and cook briefly – you don’t want it to burn! Add the peppers, chilli and chopped tomatoes and cook for a further 2 minutes.
Dissolve the tomato purée into the hot chicken stock – we might have mentioned this tip before but it makes it so much easier to distribute it evenly throughout the dish! Stir in the chicken stock/tomato purée mixture, the dried thyme and the rice. Cover and cook for 20 minutes or until all the liquid has been absorbed and the rice is tender. This last step is a bit open for interpretation, we tend to stir ours every five minutes or so to prevent it from becoming a total nightmare, and we have a well fitting lid so the stock to rice ratio usually works for us but if you need to add more stock then go ahead! Also it might be worth adding a layer of aluminium foil if your pan lid doesn’t fit too tightly.
And that’s it! Serve with salad if you want to be good but if you’re anything like us then serve yourself a mountain of the stuff and eat your way into a spicy, paprika-y, chicken-y carb coma.