One Pot Chicken and Chorizo Rice

That was the basic recipe. Just a bit of onion and garlic. Where are the veggies and herbs?

I took that only as an idea and bulked out the recipe with bell pepper and carrot and lots of hard mediteranian herbs from my balcony. Unseasoned chicken meat is never going in a pan or pot in my household. Basic seasoning is not an artform, but is needed to create a well balanced seasoned dish.

The whole preparation did not take a mong time. When the steps in the pan were done, bring it up to a boil, reduce the heat and get a lid on.

Recipe for 3:

350 g chicken inner breast filet

Chicken seasoning

120 g hot chorizo

2 tbsp olive oil

1 red onion, 2 green onions, 5 garlic cloves

1 red bell pepper

1 carrot

4 tbsp tomato paste

450 ml veg stock

180 g longgrain rice

Smoked salt, pepper

2 tsp each smoked paprika, onion powder, garlic powder

Fresh rosemary, sage,thyme, oregano, majoram,ysop

40 g grated mozzarella

Chop onions and veggies and cut the chicken breast in bite size chunks, skin the chorizo and do the same.

In the pan that has a lid, put in olive oil and gest it on medium high. Add onions, carrot, chorizo and garlic and sauté that for 5 min. Take out some of the fat with a kitchen paper. 

Add the seasoned chicken and slightly brown it. Now in with the tomato paste and cook that 2 min. Next bell pepper and washed rice. Give that a good stir to coat in the oils. Season with salt and pepper and add the other seasonings.

Add warm stock and the fresh herbs. Don't cut them up, just toss them in and take them out later. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 15 min. Taste if the rice is done. Sprinkle Mozzarella on top, close the lid again and let it melt.