Dinner

Chicken & Chorizo Rice Pot

Name: Chicken & Chorizo Rice Pot
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: Spanish
Ingredients: 1 tbsp oil; 1 whole whole chicken, cut into pieces; 1 large large onion, chopped; 1 red pepper, chopped; 3 cloves garlic, crushed; 225 g chorizo; 1 tbsp tomato purée; 1 tbsp thyme, chopped; 150 ml white wine; 800 ml chicken stock; 400 g rice; 2 tbsp parsley, chopped

A hearty Spanish-style one-pot meal of chicken, chorizo, rice, and vegetables cooked in a flavorful tomato, wine, and chicken stock broth.

1 hr 10 min
680 kcal
Spanish
Rice dish

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Heat the oil in a large flameproof casserole dish.
Step 2:
Brown the chicken pieces on all sides, working in batches if necessary.
Step 3:
Remove the chicken from the dish and set aside.
Step 4:
Lower the heat, add the onion and red pepper, and cook gently for 10 minutes until softened.
10 min
Step 5:
Add the garlic and chorizo and cook for a further 2 minutes, until the chorizo has released some of its oils into the dish.
2 min
Step 6:
Stir in the tomato purée and cook for 1 minute more.
1 min
Step 7:
Return the chicken pieces to the dish with the thyme, white wine, and chicken stock.
Step 8:
Bring the liquid to a boil, cover with a tight-fitting lid, and lower the heat.
Step 9:
Cook for 30 minutes.
30 min
Step 10:
Add the rice and stir everything together.
Step 11:
Cover and cook over low heat for a further 15 minutes, or until the rice is cooked and has absorbed most of the cooking liquid.
15 min
Step 12:
Remove from the heat and leave to stand for 10 minutes to absorb any remaining liquid.
10 min
Step 13:
Season to taste and scatter with parsley to serve.