• Boil a half-full kettle. 
• Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, fry the chicken and chorizo, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. 
• Pour the boiled water into a saucepan with 0.25 tsp salt on high heat.
• Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.

• Stir the Cajun spice mix (add less if you'd prefer things milder), passata, red wine stock paste and water (see pantry for both) into the chicken. 
• Bring to the boil, then simmer, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

• Meanwhile grate the Cheddar cheese.
• Next, add the peas, then spinach in handfuls to the sauce, making sure it's piping hot, 1-2 mins.
• Stir in the BBQ sauce and butter (see pantry). Add a splash of water if it's a little too thick.

• Share the rice out between your bowls. 
• Spoon the chicken alongside the rice.
• Sprinkle over the cheese to finish.

Enjoy!