Do it in one

There’s a time and place for juggling endless pots on the hob but it’s always nice to take a break and cook in just one… There’s no shortage of one-pan suppers that can be rustled up, and you’ll save on the washing up!

CHICKEN & CHORIZO RICE

Chicken thigh fillets remain juicier than breasts. Avoid easy cook rice, or the end result will be mushy.

Heat 1tbsp olive oil in a large, deep frying pan and gently fry 1 finely sliced onion for 5min to soften. Add

2 crushed garlic cloves and fry for 1min. Turn up heat to medium and add 400g (14oz) chicken thigh fillets, cut into bite-sized pieces, 1 roughly chopped (and deseeded) red pepper and 100g (3½oz) skinned and chopped chorizo. Fry for a few

minutes, then stir in 2tbsp tomato purée, 125ml (4fl oz) white wine,

400ml (14fl oz) chicken stock and 300g (11oz) long grain rice (not quick/easy cook). Bring to the boil, then cover and simmer for 15min until most of the liquid has been absorbed and rice is nearly tender. Keeping pan covered, take off heat and set aside for 5min. Mix through a large handful

chopped parsley and check seasoning. Serves 4

PER SERVING 591cals, 32g protein, 19g fat (5g saturates), 67g carbs (4g total sugars), 2g fibre