Chicken & chorizo rice pot

Name: Chicken & chorizo rice pot
Prep time: 23 min
Cook time: 46 min
Total time: 69 min
Yield: 6 servings
Ingredients: 1 tblsp Oil; 1 whole Chicken; 1 Large Chopped Onion; 1 chopped Red Pepper; 3 Cloves Crushed Garlic; 225 g Chorizo; 1 tblsp Tomato Puree; 1 tablespoon chopped Thyme; 150 ml White Wine; 800 ml Chicken Stock; 400 g Rice; 2 tbs chopped Parsley

69 min · Serves 6 · By TheMealDB Import

High Protein
Spanish
Chicken
Dinner

Spanish, Chicken

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

1 tblspOil
1 wholeChicken
1 Large ChoppedOnion
1 choppedRed Pepper
3 Cloves CrushedGarlic
225 gChorizo
1 tblspTomato Puree
1 tablespoon choppedThyme
150 mlWhite Wine
800 mlChicken Stock
400 gRice
2 tbs choppedParsley

Method

Prep 23 min · Cook 46 min

1Heat 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.
2Lower 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.
3Return 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.
4Tip 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.