Chicken & Chorizo Rice Pot

Instructions

1. 1

   Brown the Chicken

   12 min

   In a large flameproof casserole dish, pour in 1 tablespoon of oil and heat it over medium-high heat until shimmering. Add the chicken pieces carefully, ensuring they are not overcrowded, and brown them on all sides until they develop a golden crust, about 5-7 minutes. Once browned, remove the chicken from the dish and set it aside on a plate.

2. 2

   Sauté Vegetables and Chorizo

   21 min

   Lower the heat to medium and add 1 large chopped onion and 1 chopped red pepper to the same dish. Sauté these vegetables gently for about 10 minutes, stirring occasionally, until they become soft and translucent. Next, incorporate 3 crushed garlic cloves and 225g of chorizo, cooking for an additional 2 minutes until the chorizo begins to release its flavorful oils. Finally, mix in 1 tablespoon of tomato purée and let it cook for 1 minute to enhance the flavors.

3. 3

   Combine Ingredients and Simmer

   1 min

   Return the browned chicken pieces back into the casserole dish. Add 1 tablespoon of chopped thyme, 150ml white wine, and 800ml chicken stock. Stir everything together, bring the mixture to a rolling boil, then cover tightly with a lid. Reduce the heat to low and let it simmer for 30 minutes, allowing the chicken to cook through and the flavors to meld beautifully.

4. 4

   Add Rice and Finish Cooking

   26 min

   Stir in 400g of rice, ensuring it is evenly distributed throughout the mixture. Cover the dish again and continue cooking over low heat for another 15 minutes, or until the rice is tender and most of the liquid has been absorbed. Once done, remove from heat and let it sit for 10 minutes to allow the rice to absorb any remaining liquid. Before serving, season to taste and sprinkle with 2 tablespoons of chopped parsley for a fresh finish.