Chicken and Rice One-Pot

Chicken and Rice One-Pot

4 chicken breasts, skin on

50g chorizo sausage. skinned and cut into chunks

1 large onion, roughly chopped

200g basmati rice, washed

500ml chicken stock (cube)

400g tin kidney beans in water, drained and rinsed

few thyme sprigs or 1/2 tsp dried thyme

handful of pitted green olives

Heat a deep frying pan, then fry the chicken breasts, skin side down, for about 8 mins turning half way through until golden. Pour off excess fat. Tip in the chorizo and fry for about a minute until it releases its oils. 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 onion, then return the chicken and chorizo to the pan. Pour in the chicken stock, add the remaining ingredients and season to taste. Cover and cook on a medium heat for about 10 mins, until the chicken is cooked and the rice is fluffy.