Chicken & chorizo rice pot

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• pronger1

  01 May 2012

  pronger1 rated and commented on this recipe

  

  I made this without the wine and it was still really tasty!! definately reccomend

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• George

  01 May 2012

  George rated and commented on this recipe

  

  Really gorgeous! The rice absorbs all the lovely flavour. I thought I'd try this version as I normally make the 'smoky chicken & chorizo stew' on this site but have to say the family all prefer this one (even my 4 and 7 year old!)

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• Catherine79

  05 May 2012

  Catherine79 rated and commented on this recipe

  

  This was really delicious and very simple to make. I might consider using chicken breasts rather than thighs next time though. Would make again.

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• Sez

  13 May 2012

  Sez rated and commented on this recipe

  

  I halved the recipe and used 2 chicken breasts cut up into big chunks. Really lovely meal and a good size portion.

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• LibrarianGoddess

  17 May 2012

  LibrarianGoddess commented on this recipe

  This looks (and sounds) absolutely amazing ... My dinner plans have just been completely reorganized!

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• Hausfrau

  18 May 2012

  Hausfrau commented on this recipe

  Excellent recipe...just one word of warning....take care with your choice of rice. I chose an organic long grain rice and at Step 4, it took over an hour before it was cooked!

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• Clarej

  20 May 2012

  Clarej commented on this recipe

  Rather yummy - even my fussy eater 6 year old loved it! Used 4 chicken breasts chopped up and could have done with a little more meat. Served 3 with enough for 3 portions to freeze.

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• Clarej

  20 May 2012

  Clarej rated this recipe

  

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• Angie

  24 May 2012

  Angie rated and commented on this recipe

  

  Quick, easy and very tasty. If using chicken breasts like me then you only need to cook them for 10 mins in stage 3 of the recipe and not 30 mins.

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• LynB

  24 May 2012

  LynB rated this recipe

  

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• MrsMac

  27 May 2012

  MrsMac rated and commented on this recipe

  

  Great recipe! Would use diced chicken instead of chicken breasts it would cut down the cooking time.Fabulous flavours. Reheated great next day

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• Lindypops

  16 June 2012

  Lindypops rated and commented on this recipe

  

  A hit with the fussy husband and daughter. I didn't have a casserole dish suitable for hob so I started it off in a pan and when it got to the adding liquid, I transferred to casserole dish and finished in the oven. I just added an extra 5 mins for the rice to cook.

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• Ruthy1972

  02 July 2012

  Ruthy1972 commented on this recipe

  This was a superb, easy and tasty dish to make. I too used chicken breasts and they cooked well. It is full of flavour- very filling as there seemed to be lots of rice left in the pan even with plenty on everyone's plates. Re-heats very well the next day too.

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• lizleicester

  13 July 2012

  lizleicester rated and commented on this recipe

  

  Used hot and spicy chicken portions and ordinary sausages and the outcome was wonderful. Masses of tasty meat in perfectly cooked rice. I started everything off on the hob but transferred the casserole into the oven (170 degrees) so I didn't have to watch it.

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• Kirstie

  15 July 2012

  Kirstie rated and commented on this recipe

  

  Very good - family loved it and my daughter was more than happy to have some of the leftover rice and chorizo for her packed lunch the next day!

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• fimomorrison

  07 September 2012

  fimomorrison rated and commented on this recipe

  

  This was so tasty! Hardly any effort to make and was enough for 6 people.

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• Louise

  09 September 2012

  Louise rated and commented on this recipe

  

  Very easy and so tasty.

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• piglets

  28 September 2012

  piglets rated this recipe

  

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• Tina

  07 October 2012

  Tina commented on this recipe

  Yummy - enjoyed by all the family including my 2 and 5 yr olds. I did this on the hob initially until step 3, but I added the rice (used risotto rice) at the same time as the chicken and cooked in the oven for about 45mins at 190 (fan) -perfect.

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• mairim

  11 October 2012

  mairim rated and commented on this recipe

  

  Simple but gorgeous. Eaten by all the family. Followed the recipe exactly but took the skin of the chicken before cooking. Next time will add more peppers.

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Ingredients

• 1 tbsp oil
• 8 chicken pieces or 1 whole chicken, jointed
• 1 large onion , chopped
• 1 red pepper , deseeded and chopped into large chunks
• 3 garlic cloves , crushed
• 225g chorizo , skinned and sliced
• 1 tbsp tomato purée
• 1 tbsp thyme leaves , chopped
• 150ml white wine
• 850ml chicken stock
• 400g long grain rice
• 2 tbsp chopped parsley

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr 20 mins

Ingredients

• 1 tbsp oil
• 8 chicken pieces or 1 whole chicken, jointed
• 1 large onion , chopped
• 1 red pepper , deseeded and chopped into large chunks
• 3 garlic cloves , crushed
• 225g chorizo , skinned and sliced
• 1 tbsp tomato purée
• 1 tbsp thyme leaves , chopped
• 150ml white wine
• 850ml chicken stock
• 400g long grain rice
• 2 tbsp chopped parsley

PER SERVING

834 kcalories, protein 63g, carbohydrate 90g, fat 21 g, saturated fat 7g, fibre 4g, sugar 9g, salt 1.7 g

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