Chicken & Chorizo Rice Pot

Ingredients

• 1 tbspoil
• 1chicken, whole chicken, cut into pieces
• 1onion, large, chopped
• 1red pepper, chopped
• 3 clovegarlic, crushed
• 225 gchorizo, sliced
• 1 tbsptomato puree
• 1 tbspthyme, fresh, chopped
• 150 mlwhite wine
• 800 mlchicken stock
• 400 grice, long-grain
• 2 tbspparsley, fresh, chopped, for serving

Method

1. 1

   Heat the oil in a large flameproof casserole dish over medium-high heat. Brown the chicken pieces on all sides in batches. Remove and set aside.

2. 2

   Reduce the heat, add the onion and red pepper, and cook gently for 10 minutes until softened. Add the garlic and chorizo and cook for a further 2 minutes, until the chorizo releases its oils.

3. 3

   Stir in the tomato purée and cook for 1 minute.

4. 4

   Return the chicken to the dish with the thyme, white wine, and stock. Bring to a boil, cover with a tight-fitting lid, reduce the heat, and cook for 30 minutes.

5. 5

   Add the rice and stir everything together. Cover and cook over a low heat for a further 15 minutes, or until the rice is cooked and has absorbed most of the liquid.

6. 6

   Remove from the heat and leave to sit for 10 minutes to absorb any remaining liquid. Season to taste and scatter with chopped parsley to serve.