You’ll Need
1 boneless, skinless chicken thigh (about 140g), diced
40g cooking chorizo, diced
75g microwave or cooked long-grain rice
½ red pepper, diced
¼ small onion, diced
1 clove garlic, finely sliced
1 tsp olive oil
1 tsp smoked paprika
½ tsp dried oregano
Pinch of chilli flakes (optional)
Salt and black pepper
Small handful of chopped fresh parsley
Optional but Dangerous
Fried egg
Grated mature cheddar
Jalapeños
Hot sauce
Lime wedge
Method
Preheat your air fryer to 190°C.
In a small foil tray or heatproof dish, combine the chicken, chorizo, onion, pepper, garlic, olive oil, smoked paprika, oregano, salt and black pepper. Mix until everything is evenly coated.
Air fry for 10 minutes, stirring halfway through, until the chicken is cooked and the chorizo has released its smoky oils.
Stir through the cooked rice, breaking up any clumps so it mixes with the juices from the chicken and chorizo.
Return to the air fryer for 4–5 minutes, stirring once, until the rice is piping hot and has picked up all the flavour.
Finish with chopped parsley.
Add any optional toppings and serve immediately.