Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make
Ingredients
- 1 tbsp olive oil
- 250g chicken breast, thinly sliced
- 100g chorizo, chopped
- 1 leek, halved lengthways and finely sliced
- 1 red pepper, deseeded and chopped
- 80g kale, any tough stalks removed, leaves roughly chopped
- 1 tbsp low salt soy sauce
- 1 tbsp red wine vinegar
- 2 x 250g pouches microwave wholegrain rice
Method
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Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.
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Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.
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Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.