Chicken & chorizo rice pot

Steps

1. 1

   Step 1: Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides, in batches if needed. Remove from the dish and set aside.

2. 2

   Step 2: Lower the heat, add the onion and red pepper, and gently cook for 10 minutes until softened. Add the garlic and chorizo, and cook for 2 more minutes until the chorizo releases some of its oils. Stir in the tomato purée and cook for 1 minute more.

3. 3

   Step 3: Return the chicken to the dish along with the thyme, white wine, and stock. Bring to a boil, cover tightly, reduce the heat, and simmer for 30 minutes.

4. 4

   Step 4: Add the rice and stir. Cover and cook over low heat for 15 minutes, or until the rice is cooked and most of the liquid has been absorbed. Remove from heat and let sit for 10 minutes to absorb any remaining liquid. Season to taste and scatter with parsley to serve.