Rice, made from carrots, cooked with chorizo, chicken, prawns and delicious spices.
Course Main Course
Cuisine Spanish Inspired
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
Servings 6people
Calories 300kcal
Ingredients
3 largecarrots*SEE NOTE 1
1tbspolive oil
200g(1/2 large)chicken breasts, chopped into chunks
1tbspfinely chopped garlic
1small onion, finely chopped
1capsicum pepper
1tspsmoked paprika
1/2tspground turmeric
200g1 largeContinental Chorizo sausage*SEE NOTE 2
400gtin chopped tomatoes
90gfrozen peas
2tbsplemon juice
1tbspchopped coriander /cilantro
200gking prawns
Instructions
Peel carrots and spiralize using a spiralizer. Add spiralized carrot to a food processor and pulse until the carrots resemble rice.
Heat the oil in a paella / large frying pan over a medium heat.
Fry the chicken breast until browned and cooked through. Remove from pan and set aside.
Add the garlic, onion and capsicum pepper and cook until the vegetables soften (around 3-5 mins)
Add the chorizo, smoked paprika and turmeric and cook for a further few minutes.
Add the chopped tomatoes, peas, carrot rice, lemon juice, coriander and stir to combine.
Press the prawns into the rice, cover and allow the mixture to cook undisturbed until the prawns are cooked. (around 5-7 mins)
Add the cooked chicken and stir until combined.
Garnish with some chopped coriander.
Notes
NOTE 1: I generally produce 300g of carrot rice from 3 large carrots.NOTE 2: I use continental (Spanish) chorizo that is cured and dry. I do not recommend using fresh chorizo in this recipe. If serving to a baby watch the amount of chorizo added. I removed the chorizo for baby portions.The nutritional information is an ESTIMATE only calculated using an online nutrition generator. It is based on 1 of 6 portions of the meal.