Valumart

Ingredients

Instructions

1. In bowl, toss chicken thighs with ¼ cup (50 mL) of Memories sauce. In another bowl, toss shrimp with ¼ cup (50 mL) of the Memories sauce. Cover both bowls with plastic wrap. Place in fridge. Marinate for 30 minutes. Preheat barbecue to medium-high heat.
2. One pouch at a time, place rice pouch on a paper towel, seam side up. Pouch is self-venting; do not puncture, tear or cut. Microwave on HIGH for 3 minutes. Let cool slightly and transfer contents to bowl. Set aside.
3. Place chicken thighs, shrimp and whole chorizo sausage on greased grill. Cook shrimp for 3 to 5 minutes, turning once halfway, or until cooked through and grill-marked; cook chicken and chorizo for 10 minutes, turning every few minutes, or until cooked through and grill-marked. Remove from grill. Once cooled, slice each thigh lengthwise in quarters and slice chorizo crosswise on diagonal into ½-inch (1 cm) thick pieces. Set aside, keeping chorizo separate.
4. Toss peppers with 1 tbsp (15 mL) of the olive oil; grill for 10 to 12 minutes, turning every few minutes, or until softened and charred. Cool, then cut into bite-sized pieces leaving charred skin on. Set aside.
5. Increase barbecue heat to high. Place shallow metal roasting pan on grill. Do not use nonstick roasting pan. Once pan is hot, add remaining 3 tbsp (45 mL) olive oil. Add onion, garlic and thyme; cook, stirring frequently, for 10 to 15 minutes or until onions are soft and slightly coloured. Add tomatoes, chopped red peppers and chorizo; cook, stirring occasionally, for 5 minutes more.
6. Stir in peas, salt, pepper, chicken broth, brown rice, chicken, shrimp and remaining Memories sauce. Cook for 10 minutes, stirring occasionally, or until very hot. Remove from heat. Squeeze lemon over dish and sprinkle with parsley.