I love a one-pot recipe - if I could get away with it I'd make all our meals in one pot, imagine the amount of washing up you'd save.
I'm also a fan of easy recipes, and this one couldn't be any easier for a mid-week meal, so a one-pot, easy-to-make recipe - what's not to love?
1 tbsp olive oil
2 chicken breasts, cut into chunks
1 onions, finely chopped
2 cloves garlic, finely chopped or crushed
1 red pepper cut into chunks
75g of chorizo, cut into slices
1 tbsp Cajun seasoning
250g long grain rice
Can of chopped tomatoes
350ml chicken stock
Ground black pepper
Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins. Remove and set aside on a plate. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for a further 5 mins.
Stir the chicken back in with the rice, add the tomatoes and the stock. Cover and simmer for 20-25 mins until the rice is tender. Sprinkle with chopped parsley, season with black pepper, serve immediately.
For this recipe, I used the Schwartz ground black pepper, which we were sent along with spices and a recipe book.