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 purée 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 a low heat for a further 15 minutes, or until the rice is cooked and has absorbed most of the liquid.
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.
