Chicken & chorizo rice pot

Ingredients

• 14 gOil
• 1400 gChicken
• 150 gOnion
• 150 gBell pepper
• 9 gGarlic
• 225 gChorizo
• 15 gTomato paste
• 3 gThyme
• 150 mlWine
• 800 mlBroth
• 400 gRice
• 8 gParsley

Instructions

1. 1

   Prep & Brown

   • Cut the whole chicken into serving pieces and pat dry.
   • Heat the oil in a large flameproof casserole over high heat.
   • Brown the chicken pieces in batches on all sides, remove and set aside.
2. 2

   Vegetables and Chorizo

   • Reduce heat, add onion and red pepper and gently cook for about 10 minutes until softened.
   • Add crushed garlic and sliced chorizo and cook for another 2 minutes until the chorizo releases some oil.
   • Stir in tomato puree and cook for 1 more minute.
3. 3

   Braise

   • Return the chicken pieces to the pot.
   • Add thyme, white wine and chicken stock and bring to a boil.
   • Cover and simmer on low heat for 30 minutes.
4. 4

   Cook the rice & Serve

   • Stir in the rice and mix well.
   • Cover and cook over low heat for another 15 minutes or until the rice has absorbed most of the liquid.
   • Remove from heat, let stand 10 minutes, season to taste and scatter with parsley.