Australian🍚 Starches

High Protein Chicken & Chorizo Creamy Rice

Name: High Protein Chicken & Chorizo Creamy Rice
Total time: 50 min
Yield: 5 servings
Cuisine: Australian
Ingredients: 900 g Chicken breast, diced into large bite-size pieces; 200 g Spanish chorizo, diced small; 2 tbsp Olive oil; ~1½ tsp Salt and black pepper; 300 g Jasmine rice; 600 ml Chicken stock; 1 Brown onion, finely diced; 1 Red capsicum, diced; 1 Zucchini, diced; 3 Garlic cloves, minced; 2 tbsp Tomato paste; 1 tbsp Smoked paprika; 1 tsp Dried oregano; 150 ml Light cream; ~3 tbsp Fresh parsley, chopped

⏱ 50 min🍽 Serves 5

A nutrient-rich one-pan creamy rice dish combining succulent chicken with Spanish chorizo, finished with smoky paprika cream sauce. Costs significantly less than fast food while delivering serious protein, balanced carbs, and restaurant-quality flavour. Designed to reheat perfectly throughout the week in meal prep containers.

High-protein

Adapted from a video by Chef Jack Ovens

High Protein Meal Prep Cheaper Than Fast Food

Watch on YouTube

Ingredients

Chicken breast, diced into large bite-size pieces900 g
Spanish chorizo, diced small200 g
Olive oil2 tbsp
Salt and black pepper~1½ tspest.
Jasmine rice300 g
Chicken stock600 ml
Brown onion, finely diced1
Red capsicum, diced1
Zucchini, diced1

Steps

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1
Place a large deep pan over medium heat. While the pan is still cold, add the diced chorizo spread out evenly. Cook for about 3–4 minutes, stirring occasionally, until the fat has rendered and the edges are lightly caramelized. Remove with a slotted spoon, leaving the flavoured oil behind.
2
Increase the heat to medium-high and add the diced chicken. Season with salt and black pepper. Cook for about 3–4 minutes, stirring occasionally, until the chicken develops colour but is only about 60–70% cooked through. Remove and set aside with the chorizo.
3
Reduce heat back to medium. Add a touch more olive oil if the pan looks dry. Add the diced onion and cook for 2–3 minutes until softened. Add the capsicum and zucchini and cook for another 3 minutes until the vegetables begin to colour. Stir through the minced garlic and cook for 30 seconds until fragrant.
4
Add the tomato paste, smoked paprika, and dried oregano. Cook this mixture for 1–2 minutes, stirring constantly, to remove the raw edge from the tomato paste and toast the spices.
5
Add the uncooked jasmine rice directly into the pan and stir well so all the grains are coated in the flavoured spice mixture. Cook for about 1 minute to slightly toast the rice.
6
Pour in the chicken stock and stir through. Increase the heat to high and bring to a boil. Give it another stir, then cover loosely with a lid allowing a little steam to escape. Reduce the heat to low and cook for about 12–14 minutes, stirring halfway through.
7
Remove the lid and check that the rice is beautifully cooked. Add the light cream and stir well to combine. Cook for about 1 minute.
8
Return the cooked chorizo and chicken along with any resting juices to the pan. Keep over low to medium heat and mix everything together until evenly combined. Cook for a further 1 minute until the chicken is completely cooked through. Taste and adjust seasoning with salt and black pepper as needed.
9
Allow the mixture to rest for 5 minutes to help the sauce thicken slightly and the texture settle. Divide evenly into five 750ml meal prep containers and garnish with fresh parsley. Seal once fully cooled.

High Protein Chicken & Chorizo Creamy Rice

Ingredients

Steps

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