Chicken & chorizo rice pot Recipe

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.

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.

Stir the rice into the pot, making sure everything is well combined. Cover the dish again, set it over a low heat, and cook for another 15 minutes. The rice should be cooked through and have absorbed most of the liquid.

Take the dish off the heat and let it sit, still covered, for 10 minutes. This resting period allows the rice to absorb any last bit of liquid and become truly fluffy. Season to taste, then scatter with fresh parsley just before serving.