SpanishMain course
Chicken & chorizo rice pot
This dish brings together chicken and chorizo in a single pot with rice, cooked in white wine and chicken stock. You'll start by browning the chicken, then soften onions and peppers before adding garlic and chorizo, letting its oils render into the pan. Everything simmers together, with the rice absorbing the flavorful liquid at the end, making for a hearty meal. A final rest off the heat helps the rice soak up any last bit of liquid before serving with fresh parsley.
Method
4 steps · 44 min total
- 01
Brown the Chicken
Heat the oil in a large flameproof casserole dish. Add the chicken pieces and brown them on all sides; you might need to do this in batches to avoid overcrowding the pan. Once golden, remove the chicken and set it aside.
- 02
Sauté Vegetables and Chorizo
Lower the heat in the same dish, then add the chopped onion and red pepper. Cook gently for about 10 minutes, until they've softened. Next, stir in the garlic and chorizo, continuing to cook for another 2 minutes, or until the chorizo starts to release its rich, orange oils into the pan.
Finally, stir in the tomato purée and cook for 1 minute, letting it deepen in color.
