- 1 tbsp olive oil
- ½ onion, peeled and diced
- ½ chicken breast, cut into bite-sized cubes
- 55g/2oz chorizo, sliced
- 1 tsp paprika
- 50ml/2fl oz double cream
- 200g/8oz freshly cooked rice
- 100g/4oz peas, cooked
- 1 tbsp vegetable oil
- Heat the oven to 220C/425F/Gas 7.
- Heat the olive oil in a non-stick frying pan and sauté the onion for a few minutes, to soften.
- Add the chicken pieces and fry until browned. Stir in the chorizo and paprika and heat for a few minutes. Pour in the double cream and stir.
- Transfer to the oven and cook for 10-12 minutes, until the chicken is cooked through.
- Meanwhile, mix the cooked rice, cooked peas and vegetable oil in a bowl.
- To serve, spoon the cooked rice onto a serving plate and serve the chicken and chorizo dish alongside.