Chicken & chorizo rice pot

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Chicken & chorizo rice pot is a flavour-packed rice dish with chicken, chorizo and rice. It feels complete and satisfying on its own, with aromas that make the whole meal inviting, with deep tomato flavour and garlic depth.

Preparation time: 70 min

Ingredients

• 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

Method

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.