1 tbsp olive oil
½ x 500g pack Cooks’ Ingredients Soffritto Mix
500g essential Waitrose Frozen British Chicken Mini Fillets, defrosted and diced
120g Waitrose Diced Chorizo
150g essential Waitrose Frozen Baby Broad Beans
2 x 180g sachets essential Waitrose Frozen White Rice
400ml Cooks’ Ingredients Vegetable Stock, hot
2 tbsp Cooks’ Ingredients Frozen Basil
1 lemon, cut into wedges
1. Heat the oil in a wide-based deep frying pan or large saucepan, about 3 litres in capacity. Cook the soffritto for 4-5 minutes on a medium-high heat, stirring until softened. Add the chicken and chorizo and cook for a further 7-8 minutes, stirring until browned.
2. Add the broad beans, rice and hot stock to cover. Bring to the boil and simmer rapidly, uncovered, for 8-10 minutes until most of the liquid has evaporated. Ensure the chicken is completely cooked through with no pink meat.
3. Stir in the basil and serve with lemon wedges.
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