Chicken, leek & brown rice stir-fry
Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tbsp olive oil
- 250g chicken breast, thinly sliced
- 100g chorizo, chopped
- 1leek, halved lengthways and finely sliced
- 1red pepper, deseeded and chopped
- 80g kale, any tough stalks removed, leaves roughly chopped
- 1tbsp soy sauce
- 1tbsp red wine vinegar
- 2x 250g pouches microwave wholegrain rice
Instructions
Step 1
Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.Step 2
Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.Step 3
Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.