Chicken & chorizo rice

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Chicken thigh (boneless)480 g (120 g)
• Chorizo (dry-cured)120 g (30 g)
• White rice (long grain)320 g (80 g)
• Bell pepper240 g (≈ 2 peppers) (60 g (≈ 0.5 pepper))
• Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
• Canned chopped tomatoes320 g (80 g)
• Smoked paprika8 g (2 g)
• Vegetable stock cubes12 g (3 g)

Method

1. Brown chicken and sliced chorizo; add onion and pepper.
2. Stir in rice and paprika, then tomatoes, stock cube and 200 ml water per serving.
3. Cover and simmer 18 minutes without stirring.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Plan ahead: thaw about 12 hours before.
• Stow the main ingredients in the freezer.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Celery, Gluten — always check the labels of what you buy.