Chicken, leek & brown rice stir-fry

 Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make.

Ingredients

    1 tbsp olive oil

    250g chicken breast, thinly sliced

    100g chorizo, chopped

    1 leek, halved lengthways and finely sliced

    1 red pepper, deseeded and chopped

    80g kale, any tough stalks removed, leaves roughly chopped

    1 tbsp low salt soy sauce

    1 tbsp red wine vinegar

    2 x 250g pouches microwave wholegrain rice

Method

    STEP 1

    Heat the oil in a frying pan over a high heat and fry the chicken for 3 mins. Stir in the chorizo and cook for 2 mins more until the chicken is light golden and the chorizo has released its fat. Scoop the chicken and chorizo into a bowl using a slotted spoon, leaving as much oil in the pan as you can. Set aside.

    STEP 2

    Tip the leek and red pepper into the pan and cook for 2 mins, stirring frequently until slightly softened. Add the kale and fry for 1 min more until the leaves have just started to wilt at the edges.

    STEP 3

    Drizzle in the soy sauce and vinegar and scatter in the rice, breaking up any large chunks with a wooden spoon. Stir the chicken and chorizo back into the pan and toss everything together to combine. Cook for 3 mins until the rice is heated through, then serve.

By Samuel Goldsmith