Valentine's Day Recipes: Chili Chicken and Chorizo Rice Pot

I thought I'd do something a little different on the blog today and share some of my favourite recipes in the run up to Valentine's Day. In my opinion, there's nothing better than treating that special someone - yourself included - to a lovely home cooked meal. I personally couldn't think of anything worse than being stuck in between other couples (hands up if you've been there) in a restaurant on Valentine's Day. 

If you're looking for a fuss-free recipe, this slow cooked one-pan rice dish with chicken and chorizo could be the one for you! It's the perfect remedy for the cold, wet weather the UK has graced us with recently and is guaranteed to result in the best kind of cuddles. And if you're lucky enough to be basking in warmer temps, the cuddle guarantee still applies! 

CHILI CHICKEN AND CHORIZO RICE POT - Serves 2
This dish will serve two comfortably with enough for leftovers the next day. 

2 chicken legs
1/2 yellow pepper, thinly sliced
1/2 red pepper, thinly sliced
1/2 small onion, thinly sliced
2 cloves of garlic
handful of chorizo 

50g long grain rice
200g tinned tomatoes 
250ml chicken stock
1 tbsp cayenne chili pepper

Start by heating a tablespoon of oil in a pan and brown the chicken legs on a medium to high heat for 5 minutes on each side. Reduce the heat slightly and add the peppers, onion, chorizo and garlic to the pan for a further 5-10 minutes until the chorizo releases lots of its delicious, smokey oil. 

Reduce the heat and add the rice, tinned tomatoes and half the stock to the pan. Cover the pan and simmer for about 15 minutes, or until the stock appears to have dried out. Gradually add the rest of the stock and simmer for 20 minutes further, or until the rice is cooked.