You’ll Need
600g chicken thighs, diced
150g cooking chorizo, sliced
250g cooked rice
1 small red pepper, diced
1 small onion, diced
2 cloves garlic, finely sliced
1 tbsp olive oil
1 tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
50ml chicken stock
To Finish
Fresh parsley
Lemon wedges
Optional but Dangerous
Aioli
Extra chorizo
Chilli flakes
Method
Preheat your air fryer to 190°C.
Add the chicken, chorizo, onion, pepper, garlic, olive oil, smoked paprika, salt, and black pepper to a foil tray or heatproof dish.
Stir thoroughly until evenly coated.
Air fry at 190°C for 10–12 minutes, stirring halfway through, until the chicken starts colouring and the chorizo releases its oils.
Add the rice and chicken stock.
Stir thoroughly so the rice absorbs all the smoky flavours.
Return to the air fryer for 6–8 minutes until the rice is hot and some of the edges start catching slightly.
Finish with fresh parsley and lemon wedges.
Serve immediately while still steaming hot.