Chicken & chorizo rice pot

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

Instructions

1. Heat the oil in a large flameproof casserole over medium heat. Pat the chicken pieces dry and brown them in batches on all sides. Remove and set aside.
2. Reduce the heat and add the chopped onion and red pepper to the pan. Cook for about 10 minutes until softened. Add the garlic and sliced chorizo and cook for a further 2 minutes until the chorizo releases its oils. Stir in the tomato purée and cook for 1 minute more.
3. Return the chicken to the pan, add the thyme, pour in the white wine and chicken stock and bring to the boil. Cover with a tight-fitting lid, reduce the heat and simmer for about 30 minutes.
4. Add the rice and stir well. Cover again and cook over low heat for about 15 minutes, until the rice is tender and has absorbed most of the liquid.
5. Remove from the heat and leave to stand, covered, for 10 minutes to allow the rice to finish absorbing the sauce. Season to taste, scatter with chopped parsley and serve.

instructions_source: editorial-classic