Chicken with rice and chorizo

  • 4 persons
  • 20 min.


  • 325 g yellow rice
  • 25 g butter
  • 1 onion, chopped finely
  • 2 tablespoons chorizo, chopped finely
  • 400 g chicken thigh meat, cut into small cubes
  • 1 red pepper, in pieces
  • 1 yellow pepper, in pieces
  • 550 g tomato blend
  • 125 ml crème fraîche
  • 2 teaspoons mild sambal
  • 1 bag of Poppadoms


1. Cook the yellow rice as instructed on the package.
2. Melt the butter in a frying pan and lightly sauté the onions together with the chorizo. Mix in the chicken, and fry the cubes at moderately high heat until brown on all sides.
3. Add the peppers, mild sambal, and the tomato blend and allow to simmer gently for approximately 6-8 minutes. Serve with the yellow rice, Poppadoms, and a dollop of crème fraîche.

The tasteful and versatile tomato base

Show all recipes