Ingredients
Method
1.Par-cook rice by boiling for 8 minutes. Drain well and rinse under cold water to remove excess starch.
2.Meanwhile, heat olive oil in a sauceÂpan or wok over high heat. Cook chicken and chorizo for 5 minutes until golden brown. Remove with slotted spoon and set aside in bowl.
3.Reduce heat to medium-high and add onion, celery and capsicum to saucepan or wok. Cook for 5 minutes until just beginning to colour. Add garlic, paprika, thyme, oregano and cayenne pepper; stir and cook for another 2 minutes until fragrant.
4.Stir rice through vegetables with stock, tomatoes and sugar. Return chicken and chorizo to pan, bring to a simmer and cook for 5-7 minutes, stirring occasionally, until rice is tender. Season with sea salt and pepper and stir through chopped parsley.
Check the label on the chorizo and chicken stock if eating gluten free.
Note