Chicken and Chorizo Rice Pot
Chicken, chorizo and amber-stained rice from one bubbling pot — Spanish comfort on a weeknight.
- Total
- 35 min
- Serves
- 4
A one-pot Spanish weeknight hero: chicken and smoky chorizo browned together, then rice simmered right in the pan with peppers, garlic, thyme, white wine and tomato until every grain is stained amber and savory. Parsley over the top, pan to the table. Minimal dishes, maximal flavor — the chorizo does the heavy lifting.
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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition (per serving)
- Calories
- 640
- Protein
- 38 g
- Fat
- 24 g
- Carbs
- 78 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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