Mexican Chicken and Chorizo ‘Dirty Rice’
Nutrition per serving
Calories | 1,027 kcal |
Protein | 62 g |
Carbs | 73.9 g |
Fats | 52.9 g |
Saturated Fat | 13 g |
Monounsaturated Fat | 30 g |
Polyunsaturated Fat | 6.8 g |
Sugars | 7 g |
Fiber | 12.5 g |
Sodium | 981 mg |
Ingredients
Brown Rice (medium-grain) | |
Onion | |
Cherry Tomatoes | |
Fresh Coriander | |
Green Bell Pepper (capsicum) | |
Sweet Smoked Paprika | |
Lime | |
Chicken Thigh | |
Chorizo | |
Olive Oil | |
Black beans (canned) |
Preparations
1. Peel/finely dice a quarter of the onion.
1. Peel/finely dice a quarter of the onion.
2. Cut the cherry tomatoes into quarters.
3. Coarsely chop the coriander.
4. Rinse/drain the black beans.
5. Chop a quarter of the green pepper into 1cm pieces.
6. Cut the chicken into bite-sized pieces.
Cooking Instructions
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Add more water if needed. Drain and set aside to cool down a little.
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Add more water if needed. Drain and set aside to cool down a little.
2. To make the marinade for the chicken, in a bowl, mix together the smoked paprika with the zest of a quarter of a lime, a pinch of salt (optional) and pepper and ¾ tbsp of olive oil. Add the chicken pieces and mix well to evenly coat the chicken.
3. In a frying pan, heat ½ a tbsp of olive oil over medium-high heat. Add the green peppers and cook for a few minutes. Transfer to a bowl and set aside.
4. Return the pan to heat with the onion and chorizo and cook for about 3 minutes until the chorizo is crispy. Transfer the mixture to the same bowl as the peppers.
5. Return the pan to heat, add the chicken and cook for about 5 minutes until cooked through and golden.
6. When the rice is ready, add it to a mixing bowl with the tomatoes, onion, chorizo, black beans, green peppers, the cooked chicken and two thirds of the chopped coriander.
7. To make the dressing, in a bowl, mix together, the juice from a quarter of a lime, the zest from a quarter of a lime, ½ a tbsp of olive oil and a pinch of salt (optional) and pepper. Add the dressing to the rice mixture and mix well to combine.
8. Serve in a bowl with the remaining coriander sprinkled over the top.