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…
55′
Total
4
Servings
medium
Effort
chicken
Ingredients · 12
Onion
1 Large Chopped
Produce
Red Pepper
1 chopped
Produce
Garlic
3 Cloves Crushed
Produce
Tomato Puree
1 tblsp
Produce
Thyme
1 tablespoon chopped
Produce
Parsley
2 tbs chopped
Produce
Chicken
1 whole
Meat & Seafood
Chorizo
225g
Meat & Seafood
Chicken Stock
800ml
Meat & Seafood
Oil
1 tblsp
Condiments & Sauces
Rice
400g
Pasta & Grains
White Wine
150ml
Beverages
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. Remove from the dish and put to one side.
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.
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.
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.