Smokey chicken & rice (1)

Ingredients

2 large chicken breast on the bone
50g chorizo sausage
2 tbsp coconut oil
3 cloves garlic, crushed
1 C wholegrain basmati
1 C (homemade) chicken stock
3 tbsp apple cider vinegar
2 tbsp tomato purée
2 tsp ground paprika
1 tsp cayenne pepper
2 tsp dried parsley
1 tsp dried marjoram
1 tsp ground coriander

⅛ tsp Himalayan Rose Pink Herb Salt

1 C mange tout, topped and tailed
spring onions, chopped

Method

1. Heat oil in a heavy skillet or pan.
2. Fry the chicken, breast side up, and chorizo until golden brown.
3. Remove the chicken and chorizo and set aside.
4. Using the rendered oil from the chicken and chorizo, fry the crushed garlic cloves.
5. Stir in the rice, most of the stock, vinegar, and tomato purée, and bring to a boil.
6. Place the chicken, breast side down, on top and season with herbs and spices.
7. Cover and simmer gently for 40-50 minutes or until the chicken is cooked through.
8. Remove the cooked chicken and set aside.
9. Stir in the rest of the stock, bring it to a boil, and stir in the mange tout and spring onions.
10. Serve immediately.