Chicken & chorizo rice pot

Name: Chicken & chorizo rice pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 tblsp Oil; 1 whole Chicken; 1 Large Chopped Onion; 1 chopped Red Pepper; 3 Cloves Crushed Garlic; 225g Chorizo; 1 tblsp Tomato Puree; 1 tablespoon chopped Thyme; 150ml White Wine; 800ml Chicken Stock; 400g Rice; 2 tbs chopped Parsley

Non-Veg📍Spanish🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Chicken

Ingredients for Chicken & chorizo rice pot

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Oil

1 tblsp

Chicken

1 whole

Onion

1 Large Chopped

Red Pepper

1 chopped

Garlic

3 Cloves Crushed

Chorizo

225g

Tomato Puree

1 tblsp

Thyme

1 tablespoon chopped

White Wine

150ml

Chicken Stock

800ml

Rice

400g

Parsley

2 tbs chopped

step 1

Step-by-Step Instructions

step 1

Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.

step 2

Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.

step 3

Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.

step 4

Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.