Chicken & chorizo rice pot

Method7 steps · about 1 hr 40 min

1. 1

   Step 1: Joint the whole raw chicken (1) into manageable cooking pieces. Heat all the oil (1) in a large flameproof casserole and brown the pieces on all sides, working in batches if necessary. Lift the browned chicken out and hold it separately; it finishes cooking in the later braise. Leave the used oil and juices in the casserole.

   Uses 1 tblsp Oil · 1 whole chicken, jointed into cooking pieces in step 1

2. 2

   Step 2: Peel and chop the onion (1 Large), deseed and chop the red pepper (1), crush the peeled garlic (3 Cloves), and skin and slice the chorizo (225 g). Lower the casserole heat and gently cook all the onion and pepper in the used pan for ten minutes until soft. Add all the garlic and chorizo and cook for a further two minutes until the chorizo releases some oil.

   Soften onion and pepper; then two minutes with chorizo · 10 minUses The used casserole oil and juices; hold browned chicken separately · 1 Large Chopped Onion · 1 red sweet pepper, deseeded and chopped · 3 Cloves Crushed Garlic · 225 g chorizo, skinned and sliced

3. 3

   Step 3: Stir all the tomato purée into the cooked vegetables and chorizo and cook for one minute more.

   Cook tomato purée with aromatics · 1 minUses The complete cooked aromatic pan · 1 tblsp Tomato Puree

4. 4

   Step 4: Return every browned chicken piece to the aromatic casserole. Add all the thyme (1 tbsp) leaves, white wine (150ml) and 850 ml chicken stock. Bring the complete liquid to the boil, cover tightly and lower the heat.

   Uses The complete cooked casserole base · All the browned chicken pieces · 1 tbsp chopped fresh thyme leaves · 150ml White Wine · 850 ml chicken stock

5. 5

   Step 5: Simmer the covered casserole gently for thirty minutes.

   Braise Chicken · 30 minUses The complete casserole

6. 6

   Step 6: Stir all the uncooked long-grain rice (400 g) into the complete casserole. Cover and cook over low heat for another fifteen minutes, or until the rice is tender, most liquid is absorbed and the chicken is fully cooked through.

   Low covered rice cooking; check tender rice and cooked chicken · 15 minUses The complete braised chicken and liquid · 400 g uncooked long-grain rice

7. 7

   Step 7: Take the cooked casserole off the heat and leave covered for ten minutes to absorb remaining liquid. Taste and season with the finishing salt and black pepper, scatter over all the chopped parsley (2 tbs), and divide into four servings.

   Rest Dish · 10 minUses The complete cooked rice pot · Salt to finish rested chicken and rice, to taste · Black pepper to finish rested chicken and rice, to taste · 2 tbs chopped Parsley