Chicken & chorizo rice pot

Chicken · Spanish classic.

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

Method

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

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• Tortilla Española
• Gazpacho
• Patatas Bravas
• Gambas al Ajillo
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