Chicken & chorizo rice pot

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

1. step 1 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
2. Remove from the dish and put to one side. step 2 Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened
3. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish
4. Stir in the tomato purée and cook for 1 min more. step 3 Return the chicken pieces to the dish along with the thyme, white wine and stock
5. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat
6. Cook for 30 mins. step 4 Tip in the rice and stir everything together