Directions:
- In a small frypan, dry fry the peppercorns, cumin and mustard seeds over a medium heat until the mustard seeds start to pop .
- Using a mortar and pestle, grind the pepper and seeds into a find powder then add the paprika, chili powder, oregano, thyme and salt and mix thoroughly. Set aside.
- Heat a large, heavy base fry pan over low heat. Add the chorizo and fry until the oils are released then add the chicken and cook over medium heat for 5-7 minutes or until browned. Add the onion and garlic and cook until softened.
- Add peppers and spice mix and fry for 2 minutes then add rice, tomatoes and stock and bring to the boil, stirring.
- Turn heat to low and cover, Allow to simmer for 15-20 minutes (stirring occassionally) until rice is cooked and all liquid is absorbed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.79 Kcal (2289 kJ) | ||
| Calories from fat | 161.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.98g | 28% | |
|---|---|---|---|
| Cholesterol | 30.13mg | 10% | |
| Sodium | 652.2mg | 27% | |
| Potassium | 730.53mg | 16% | |
| Total Carbs | 75.94g | 25% | |
| Sugars | 6.69g | 27% | |
| Dietary Fiber | 7.09g | 28% | |
| Protein | 21.01g | 42% | |
| Vitamin C | 129.2mg | 215% | |
| Iron | 2.7mg | 15% | |
| Calcium | 76.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 140.41 Kcal (588 kJ) | ||
| Calories from fat | 41.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.62g | 28% | |
|---|---|---|---|
| Cholesterol | 7.74mg | 10% | |
| Sodium | 167.48mg | 27% | |
| Potassium | 187.59mg | 16% | |
| Total Carbs | 19.5g | 25% | |
| Sugars | 1.72g | 27% | |
| Dietary Fiber | 1.82g | 28% | |
| Protein | 5.39g | 42% | |
| Vitamin C | 33.2mg | 215% | |
| Iron | 0.7mg | 15% | |
| Calcium | 19.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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