4 chicken breasts, skin on
50g/2oz chorizo sausage, skinned and cut into chunks (or slices from a pack)
1 large onion, roughly chopped
200g/8oz basmati rice
500ml/18fl oz chicken stock
400g can kidney beans in water, drained and rinsed
few thyme sprigs or ½ tsp dried thyme handful pitted green olives
Heat a frying pan or flameproof casserole, then dry-fry the chicken, skin side down, for 8 mins, turning halfway, until golden. Pour off excess fat. Tip in the chorizo and fry for a min, until it releases its oil. Remove the chicken and chorizo, then fry the onion in the remaining oil for 3 mins, until softened.
Tip in the rice, stir together with the onions, then return the chicken and chorizo to the pan. Pour in the stock, add the remaining ingredients and season to taste. Cover and cook on a medium heat for 10 mins, until the chicken is cooked and the rice fluffy.
462 kcalories, protein 43g, carbohydrate 57g, fat 8g, saturated fat 3g, fibre 5g, added sugar none, salt 2.28g
MAKE IT LOWER FAT
Omit the chorizo and add 2 tsp smoked paprika, once the onions have softened. Remove the skin from the chicken before serving.