1 onion, diced
450g (1lb) boneless, skinless chicken breasts, diced
325g (11oz) paella or risotto rice
1 litre (1 pint 15fl oz) water
1 red pepper, diced
100g (4oz) frozen peas
Step one: Dice the onions and the chorizo.
Step two: Add the contents of the Schwartz Flavour Shot into a frying pan on medium heat.
Step three: Add the choritzo and onion to the flavour shot and fry for 5 minutes.
Step four: Add the chicken and fry for 2-3 minutes, then add the rice and stir for a further 1 minute.
Step five: Chop the pepper and add it to the mix along with the peas and water.
Step six: Bring to boil and then simmer for 20-25 minutes until the chicken is cooked and the rice is tender. Stir occasionally.
Step seven: It’s now ready to serve. I added a few olives as I add olives to everything – this would be perfect with a lovely fresh salad.