Mexican Chicken and Chorizo ‘Dirty Rice’

Nutrition per serving

Calories1,027 kcal
Protein62 g
Carbs73.9 g
Fats52.9 g
Saturated Fat13 g
Monounsaturated Fat30 g
Polyunsaturated Fat6.8 g
Sugars7 g
Fiber12.5 g
Sodium981 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.

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.

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.