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Spanish rice dish with chorizo and chicken
A southern party on the table. Spicy chorizo with chicken, paprika, cherry tomatoes, nut rice and cumin.
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Ingredients
Directions
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Bring a large pan of water with salt, if necessary, to the boil. When the water boils, add the rice, bring to the boil again and cook for 8 minutes until done.
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Drain and leave with a lid on the pan until use.
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Meanwhile, remove the peppers, remove the seeds and green stalks and cut the flesh into cubes of 1 cm. Wash the tomatoes and halve them.
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Heat a frying pan without oil or butter and fry the chorizo over medium heat in 1 min. Until crispy.
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Remove from the pan (leave the shortening behind) and drain on kitchen paper. Halve the chorizo.
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Fry the chicken cubes with the cumin, pepper and salt for 4 minutes in the remaining shortening on medium heat. Change regularly.
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Add the bell pepper and cook for 3 minutes. Add the tomatoes the last minute.
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Meanwhile, cut the parsley fine. Mix the rice and chorizo with the chicken and season with pepper.
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Divide the rice dish over deep plates and garnish with the parsley.
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Nutrition
525Calories
Sodium20% DV480mg
Fat29% DV19g
Protein68% DV34g
Carbs18% DV54g
Fiber28% DV7g
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