A hearty and warming one-pan main.
Serves: 4
Prep & Cook: 30 mins
Ingredients
- 2 tblsps olive oil
- 100g packet sliced chorizo
- 600g chicken tenderloins, trimmed, halved lengthways
- ½ cup basil pesto dip (See Tip)
- 310g jar roasted pepper strips, drained, coarsely chopped
- 450g packet microwave long-grain white rice
- 2 cups chicken stock
- 1 cup frozen peas
- Lemon wedges, to serve
Method
1. Heat half the oil in a large, non-stick frying pan over medium to high heat. Add chorizo. Cook, stirring for about 1 to 2 minutes, or until crisp. Remove. Drain on absorbent kitchen paper.
2. Heat remaining oil in same hot pan. Add chicken in two batches. Cook, for about 3 minutes on each side, or until browned. Remove.
3. Add pesto and peppers to pan. Cook, stirring, for 1 minute. Return chorizo to pan with crumbled rice and stock. Stir to combine. Top with chicken, pressing it into the rice.
4. Bring to boil. Gently boil, uncovered, for 5 minutes. Top with peas. Gently boil for a further 2 minutes, or until chicken is cooked through and most of the liquid has evaporated. Remove.
5. Serve with lemon wedges.
TIP: Chorizo can be replaced with shortcut bacon rashers. We used Coles Basil Pesto Dip, available in a 150g tub from the refrigerator cabinet of the supermarket.
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