Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
41
High
Nutrition per serving
Calories1130.8 kcal (57%)
Total Fat47.5 g (68%)
Carbs81.2 g (31%)
Sugars10 g (11%)
Protein80.8 g (162%)
Sodium999.7 mg (50%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
4chicken breasts
cut into chunky pieces
1onion
large, sliced
olive oil
150gchorizo
although I always use a bit more, cut into 1cm pieces
50gsundried tomatoes
cut in half
2 clovesgarlic
crushed
½ teaspoonpaprika
1 Tbsptomato puree
225gbasmati rice
275mlchicken stock
170mldry white wine
salt
pepper
1 tFresh herbs
thyme or rosemary work really well, finely chopped
Instructions
Step 1
1 Preheat the oven to about 150 degrees.
Step 2
2 Heat a large casserole and add some olive oil.
Step 3
3 Season the chicken pieces, and add to the casserole and brown them. Remove and set aside.
Step 4
4 Add a bit more oil and the onions to the pan and cook for five to 10 minutes, until they are soft. Add the garlic, chorizo and sundried tomatoes and stir around a bit for a couple of minutes (the chorizo should be starting to take on some colour).
Step 5
5 Add the rice, and stir well. Add the tomato puree, paprika, wine and stock, season lightly and stir.
Step 6
6 Bring to the boil and add the chicken to the top of the dish; the chicken must stay on top of the rice as the rice needs to cook fully.
Step 7
7 Sprinkle the herbs on top and season lightly again.
Step 8
8 Cover with a lid, and pop it into the preheated oven for about 30 minutes. When the dish is cooked, the rice will have absorbed all of the liquid and be fully cooked. Give it a good stir and eat immediately.
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