Name: Chicken & chorizo rice pot
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Spanish
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 leaf chopped; 150ml white wine; 850ml chicken stock; 400g long grain rice; 2 tbsp chopped parsley

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Chicken & chorizo rice pot

Chicken & chorizo rice pot

James Martin

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 20 mins

A star rating of 4.7 out of 5.159 ratingsRate

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A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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 leaf

chopped
150ml white wine
850ml chicken stock
400g long grain rice
2 tbsp chopped parsley

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Nutrition: per serving

kcal834
fat21g
saturates7g
carbs90g
sugars9g
fibre4g
protein63g
salt1.7g

Method

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. 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. 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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, May 2012

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A star rating of 4.7 out of 5.159 ratings

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