I give it full marks for both quantity and spiciness. Plus, it's not at all difficult to make!

Ingredients: 4-5 servings

Uncooked rice (unwashed)
2 rice cooker cups (360 ml)
Chicken thighs (skin removed)
approx. 100 g
4 saussages
1 clove
Green pepper
1 small
Soup stock cubes
20 g
Chili powder
1 tablespoon
Dried paprika powder
1 tablespoon
Dried coriander powder
1/2 tablespoon
Dried cumin powder
1/2 tablespoon


1. Mince the garlic and onion, then cut the green pepper and tomato (unpeeled) into 2 cm cubes. Slice the chorizo into 1 cm thick rounds.
2. Cut the chicken thighs into 3 cm cubes, and coat in the 4 listed spices and salt and pepper.
3. Boil 2 cups of water in a small pot, and dissolve the soup stock cubes. Once dissolved, turn the heat down very low.
4. Lightly fry the onions and garlic in butter and olive oil. Add the chopped chicken and chorizo and fry, then add in the 1/2 teaspoon of salt.
5. Add the rice and lightly fry, then add and very briefly fry the tomato.
6. Add the Step 2 soup stock water. Bring to a boil a second time, cover with a lid, reduce the heat to low, and cook for 15 minutes.
7. Stir in the green pepper, cover with the lid again and cook for another 3 mintues.

Story Behind this Recipe

I thought it might be nice to come up with a tasty recipe using chorizo.