Cheesy Chicken & Chorizo
with Rice and Chive Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Cooking Steps
Rinse the basmati rice well. Add the water (for the rice) and salt (use suggested amount) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the saucepan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!
Finely chop the chives. Roughly chop the chorizo. Finely slice the brown onion. Slice the cherry tomatoes in half. Grate the Cheddar cheese. Slice the free-range chicken thigh into 1 cm strips.
In a medium bowl, combine the Greek yoghurt, chives and a drizzle of olive oil. Season with salt and pepper and mix well. Set aside.
Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes or until golden. Remove from the pan and set aside.
Return the pan to a medium-high heat along with a drizzle of olive oil. Add the chorizo and cook for 3-4 minutes or until starting to brown. Add the brown onion, chicken thigh and a pinch of salt and pepper. Cook for 4-5 minutes or until browned. Add the cherry tomatoes and baby spinach and cook for 1-2 minutes or until the spinach is wilted. Stir through the Cheddar cheese, then remove the pan from the heat.
Divide the basmati rice between plates and top with the cheesy chicken and chorizo mixture. Sprinkle over the toasted pine nuts and top the adults’ portions with a dollop of chive yoghurt. Enjoy!
