Ok so first recipe post eeeeeeppp, this one is great for days when your at home but have lots to do, coz u can leave it bubbling away in a pan with a lid, slow cooker or a casserole pot, the longer it cooks for the better really, but at least a good four hours id let it go for. I like to do this when i'm on a cleaning/household chores day like a sunday and its nice comforting hot food for when your all done and completely worn out from it all, enjoy XD

Chicken thighs with chorizo and vegetable rice.

This recipe serves four,

For a serving of 1 thigh with the rice its around 330 calories per person, add another estimate of 110 calories per thigh if your going to serve more than one per portion XD

Firstly set your oven on high, about 250 degrees so it can heat up good. Place your chicken thighs in the oven, no oil just salt and pepper and after 20 minutes turn the heat down, this process is more to colour the meat anyway. (I would only use 1-2 thighs per person, I make this for four and 1 chicken thigh each is plenty to fill you up when added to all the rice and veg.)

Next take everything in this list, chop into smallish pieces and throw it into a pan with a lid or a slow cooker on a high heat with litre of veg stock using a oxo veggie stock cube to get it bubbling away.

1 medium sized red pepper

1 red onion

100g chorizo sausage

3 cloves of garlic

2 medium carrots

1 400g can of kidney beans, drained

30g frozen sweetcorn (just throw it in frozen)

Now cook 50g of plain white rice, it looks like nothing but it goes a long way i promise.

When the carrots are cooked through (a little softer) add the rice and chicken as well as a tbsp of tomato puree to your slow cooker or transfer the lot to a casserole dish to pop in the oven, you can then leave this bubbling away for hours on a medium heat until your ready to serve. 4-6 hours preferable.