Chorizo And Chickpea Rice Asda Good Living Recipes

CHICKEN AND CHORIZO RICE WITH MIXED VEGETABLES | ASDA GOOD LIVING

Steps:

• Heat the oil in a large frying pan, add the chicken and fry over a medium heat for 7-8 mins until cooked through. Transfer to a plate and set aside.
• Add the onion and the chorizo to the same frying pan and cook for 5 mins. Add the garlic and cook for a further 2 mins.
• Stir in the paprika, herbs, tomato purée and rice. Gradually add the stock to the pan, one ladleful at a time, stirring constantly.
• Once all the liquid has been absorbed and the rice is cooked, return the chicken to the pan, along with the mixed peppers and peas. Stir for a further 5 mins until heated through. Sprinkle with the parsley and serve along with the crusty bread and the lemon wedges, to squeeze over.

CHORIZO AND CHICKPEA RICE | ASDA GOOD LIVING

Steps:

• Put the rice into a pan and pour over 700ml cold water. Bring to the boil and simmer for 20 minutes or until the rice is tender and the water has been fully absorbed.
• Meanwhile, heat the oil in a pan and cook the chorizo and onion for 5-6 minutes or until the onion is soft.
• Add the chickpeas and tomatoes and cook for another 3-4 minutes or until the tomatoes start to soften and the chickpeas are heated. Stir through the cooked rice and spoon into four bowls to serve.

CHICKPEAS AND CHORIZO

Steps:

• Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
• Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
• Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
• Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

CHORIZO AND CHICKPEA RICE

Steps:

• Put the rice into a pan and pour over 700ml cold water. Bring to the boil and simmer for 20 minutes, or until the rice is tender and the water has been fully absorbed.
• Meanwhile, heat the oil in a pan and cook the chorizo and onion for 5-6 minutes or until the onion is soft.
• Add the chickpeas and tomatoes and cook for another 3-4 minutes or until the tomatoes start to soften and the chickpeas are heated through. Stir through the cooked rice and spoon into four bowls to serve.