Chicken & chorizo rice pot

Name: Chicken & chorizo rice pot
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 tblsp Oil; 1 whole Chicken; 1 Large Chopped Onion; 1 chopped Red Pepper; 3 Cloves Crushed Garlic; 225g Chorizo; 1 tblsp Tomato Puree; 1 tablespoon chopped Thyme; 150ml White Wine; 800ml Chicken Stock; 400g Rice; 2 tbs chopped Parsley

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Oil1 tbsp
Chicken1 whole
OnionLarge1
Red Pepper1
Garlic3 cloves
Chorizo225 g
Tomato Puree1 tbsp
Thyme1 tbsp
White Wine150 ml
Chicken Stock800 ml
Rice400 g
Parsley2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

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.
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.
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.

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