Chicken & Chorizo Rice Pot

Steps

1. In a large flameproof casserole dish, heat 1 tablespoon of oil and brown the chicken pieces on all sides. You may need to do this in batches. Once browned, remove the chicken and set aside.
2. Reduce the heat and add 1 large chopped onion and 1 chopped red pepper. Sauté gently for 10 minutes until softened. Then add 3 crushed garlic cloves and 225g chorizo; cook for an additional 2 minutes until the chorizo releases its oils. Stir in 1 tablespoon of tomato purée and cook for 1 more minute.
3. Return the chicken to the dish along with 1 tablespoon of chopped thyme, 150ml white wine, and 800ml chicken stock. Bring to a boil, cover tightly, and reduce the heat. Cook for 30 minutes.
4. Stir in 400g rice and mix well. Cover again and cook over low heat for another 15 minutes, or until the rice is tender and has absorbed most of the liquid. Remove from heat and let it sit for 10 minutes to absorb any excess liquid. Season as desired and sprinkle with 2 tablespoons chopped parsley before serving.