Spanish·non-vegetarian·easy

Chicken & chorizo rice pot

Name: Chicken & chorizo rice pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 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

Hey there! Ready to dive into the delicious world of my Chicken & Chorizo Rice Pot? Let's get cooking! First, heat up some oil in a big ol' casserole dish. Brown those chicken pieces real nice - don't be shy, give 'em some color! Pro tip: do it in batches so they get that perfect golden sear. Once they're all browned up, set them aside. Now, toss in some onions, red pepper, garlic, and spicy chorizo. Let them mingle and get to know each other in the pan. Oh, the aroma! It takes me back to the time I accidentally mistook cinnamon for cumin in a similar dish - let's just say it was a sweet surprise! Add in some tomato puree, thyme, a splash of white wine (for the chef, not just the pot), and chicken stock. Pop the chicken back in, cover, and let it simmer away until everything is tender and flavorful. My unique tip? Before serving, squeeze a bit of fresh lemon juice over the dish - it'll brighten up all those rich flavors and make your taste buds do a happy dance. Enjoy your Spanish fiesta in a pot, folks - and remember, a messy kitchen is a sign of a delicious meal in the making!

45 min(prep 15 + cook 30)

4 servings

550 kcal

4.5

Ingredients

Oil1 tblsp
Chicken1 whole
Onion1 Large Chopped
Red Pepper1 chopped
Garlic3 Cloves Crushed
Chorizo225g
Tomato Puree1 tblsp
Thyme1 tablespoon chopped
White Wine150ml
Chicken Stock800ml
Rice400g
Parsley2 tbs chopped

Nutrition

550 kcalper serving

Protein30g26%

Carbs60g51%

Fat20g17%

Fiber4g3%

Sugar3g3%

Directions

1
step 1
2
Heat 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.
3
step 2
4
Lower 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.
5
step 3
6
Return 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.
7
step 4
8
Tip 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.

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