Chicken and Chorizo Rice Pot

Name: Chicken and Chorizo Rice Pot
Total time: 58 min
Yield: 4 servings
Ingredients: 1 tbsp butter; 1 pcs Chicken, broilers or fryers, meat and skin and giblets and neck, raw; 1 pcs Large chopped onion; 1 pcs Red bell pepper; 3 pcs minced garlic; 225 g Sausage, chorizo; 1 tbsp Tomato products, canned, puree, without salt added; 1 tbsp thyme; 150 ml white wine; 800 ml chicken broth; 400 g rice; 2 tbsp parsley

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A hearty and aromatic one-pot dish of chicken with spicy chorizo sausage and rice, braised in broth with white wine.

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Method

Step 1

Heat the oil in a large ovenproof casserole and brown the chicken pieces on all sides—you'll likely need to do this in batches. Remove from the dish and set aside.

Step 2

Reduce the heat, add the onion and pepper, and gently cook for 10 minutes until softened. Stir in the garlic and chorizo and cook for another 2 minutes until the chorizo releases some of its oil into the dish. Add the tomato paste and cook for 1 minute more.

Step 3

Return the chicken pieces to the dish along with the thyme, white wine, and broth. Bring the liquid to a boil, cover the dish with a tight-fitting lid, and reduce the heat. Simmer for 30 minutes.

Step 4

Stir in the rice and mix well. Cover with the lid, place over low heat, and cook for another 15 minutes until the rice is tender and has absorbed most of the cooking liquid. Remove from heat and let the dish rest for 10 minutes to absorb any remaining liquid. Season to taste and sprinkle with fresh parsley to serve.

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Chicken and Chorizo Rice Pot

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