Chicken & Chorizo Rice Pot

Name: Chicken & Chorizo Rice Pot
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 150 ml White wine; 1 tbsp Tomato paste; 400 g Long-grain rice; 2 tbsp Fresh parsley; 1 tbsp Fresh thyme; 800 g Chicken pieces; 225 g Chorizo; 1 tbsp Olive oil; 800 ml Chicken broth; 1 pcs Bell peppers; 3 clove Garlic clove; 1 pcs Onion

1h 30m

4 servings

Elaborate

Enjoy a flavorful one-pot meal with tender chicken and spicy chorizo, cooked with aromatic rice. Perfect for a cozy family dinner, this dish brings the vibrant tastes of Spain to your table with minimal fuss.

Steps

Heat the olive oil in a large flameproof casserole dish over medium-high heat. Brown the chicken pieces on all sides in batches until golden. Remove the chicken and set aside.

Reduce the heat to medium. Add the chopped onion and red bell pepper to the dish and cook gently for 10 minutes until softened.

Stir in the crushed garlic cloves and chorizo. Cook for another 2 minutes, allowing the chorizo to release its oils. Then, add the tomato paste and cook for 1 minute more, stirring constantly.

Return the browned chicken pieces to the casserole dish. Add the fresh thyme, dry white wine, and chicken stock. Bring the liquid to a boil.

Cover the dish with a tight-fitting lid, reduce the heat to low, and simmer for 30 minutes.

Stir in the long-grain rice. Cover the dish again and cook over low heat for another 15 minutes, or until the rice is cooked and has absorbed most of the liquid.

Remove the dish from the heat and let it rest, covered, for 10 minutes to absorb any remaining liquid.

Season the rice pot to taste with salt and pepper. Scatter with fresh parsley before serving.