Chicken & chorizo rice pot

Name: Chicken & chorizo rice pot
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 tbsp oil; 1 chicken; 1 onion; 1 red bell pepper; 3 cloves garlic; 8 oz chorizo; 1 tbsp tomato paste; 1 tbsp thyme; ½ cup + 2 tbsp white wine; 3 ½ cups chicken stock; 14 oz rice; 2 tbsp parsley

A Spanish dinner. Ready in about 1 hour 30 minutes. Difficulty: medium.

20 minPrep (about)
1 hr 10 minCook (about)
1 hr 30 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1 chicken Shopping tip: A whole chicken (about 3 to 4 lb).

Fresh & other

1 onion
1 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
3 cloves garlic
8 oz chorizo
1 tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
½ cup + 2 tbsp white wine
3 ½ cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
14 oz rice Shopping tip: Long-grain white rice.

Sauces & oils

1 tbsp oil Shopping tip: Olive oil.

Spices & seasonings (2): thyme, parsley

1 tbsp thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
2 tbsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

How to make it

Steps in our own plain words.

Heat the oil in a large flameproof baking dish.
Brown the chicken pieces on every side – you may have.
Do it to do this in batches.
Remove from the dish.
Put to one side.
Lower the heat.
Add the onion and pepper, and cook for 10 mins until softened.
Add the garlic and chorizo.
Heat for a further 2 mins till your chorizo has released some of its oils in the dish.
Stir in the tomato purée.
Cook for 1 min more.
Return the chicken bits to the dish along with stock, white wine and the thyme.
Bring the liquid to a boil.
Cover your dish using a tight-fitting lid plus lower the heat.
Cook for 30 mins.
Tip in the rice.
Stir everything together.
Cover.
Set over a low heat.
Cook for a further 15 mins, till your rice is cooked plus has absorbed most of the cooking liquid.
Take it off the heat.
Leave your dish.
Do it to sit.
Keep going for 10 mins to absorb any rest of the liquid.
Season as you like and scatter with parsley to serve.