Spanishby TheMealDBChicken & chorizo rice potKeep screen onSaveShareIngredients1 tblsp Oil1 whole Chicken1 Large Chopped Onion1 chopped Red Pepper3 Cloves Crushed Garlic225g Chorizo1 tblsp Tomato Puree1 tablespoon chopped Thyme150ml White Wine800ml Chicken Stock400g Rice2 tbs chopped ParsleyStepsStep-by-step0 of 4 done1Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.2Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.3Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.4Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.Source: TheMealDB
