A one-pot Spanish-style chicken and chorizo rice — smoky, paprika-rich and finished with parsley. Everything cooks in one dish for fuss-free comfort food.
- 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
Video
Preparation
- Heat the oil in a large flameproof casserole and brown the chicken pieces on all sides, working in batches if needed, then remove and set aside.
- Lower the heat, add the onion and pepper, and cook gently for 10 minutes until softened. Add the garlic and chorizo and cook for 2 minutes more until the chorizo releases its oils, then stir in the tomato purée and cook for 1 minute.
- Return the chicken to the dish with the thyme, white wine and stock. Bring to the boil, cover with a tight-fitting lid, lower the heat, and cook for 30 minutes.
- Tip in the rice and stir everything together. Cover and cook over low heat for a further 15 minutes, until the rice is cooked and has absorbed most of the liquid.
- Take off the heat and leave to sit for 10 minutes to absorb any remaining liquid, then season and scatter with parsley to serve.
