Chicken & chorizo rice pot

Name: Chicken & chorizo rice pot
Total time: 45 min
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

45 minHardSpanishChicken

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Gluten-freeDairy-freeHigh protein

Ingredients

Serves 4

Method

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.
2
Remove from the dish and put to one side.
3
Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened.
10:00
4
Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish.
02:00
5
Stir in the tomato purée and cook for 1 min more.
01:00
6
Return the chicken pieces to the dish along with the thyme, white wine and stock.
7
Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat.
8
Cook for 30 mins.
30:00
9
Tip in the rice and stir everything together.
10
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.
15:00
11
Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid.
10:00
12
Season to taste and scatter with parsley to serve.

Source: original recipe