Step 1 of 6
Chicken & Chorizo Rice Pot
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.
— Browning in batches prevents steaming and ensures good color.
Step 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.
Step 3
Stir in the tomato paste and cook for 1 minute.
Step 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.
Step 5
Add the rice and stir everything together. Cover and cook over low heat for 15 minutes more, until the rice is cooked and has absorbed most of the liquid and the chicken reads 165°F at the bone.
Step 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.