Chicken & Chorizo Rice Pot
A hearty one-pot dish of tender chicken and smoky chorizo slow-cooked with rice, white wine and aromatic vegetables. Perfect for a satisfying family dinner with minimal washing up.
Ingredients
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Rice⚖ 400 g 💧 615.4 ml 🥛 2⅔ cup
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Chorizo⚖ 225 g 3¾ pcs
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Chicken⚖ 200 g None
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Chicken Stock⚖ 808 g 💧 800 ml 🥛 3⅓ cup
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Oil⚖ 15 g 💧 16.3 ml 🥄 1⅛ tbsp
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White Wine⚖ 148.5 g 💧 150 ml 🥄 10⅛ tbsp
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Onion⚖ 150 g 🧅 1 pcs
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Red Pepper⚖ 150 g 🫑 1 pcs
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Garlic⚖ 15 g 🧄 3 pcs
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Tomato Puree⚖ 30 g 💧 27.8 ml 🥄 1.88 tbsp
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Parsley⚖ 26.6 g 1 pcs
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Thyme⚖ 7.4 g 💧 14.8 ml 🥄 1 tbsp
Total nutrition
3154 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 15 ml of oil in a large flameproof casserole dish over a high heat and brown the chicken pieces on all sides, working in batches if necessary. Remove the chicken from the dish and set aside.
- Lower the heat, add the chopped onion and red pepper, and cook gently for 10 minutes until softened. Add the crushed garlic and 225 g of chorizo, and cook for a further 2 minutes until the chorizo has released its oils into the dish. Stir in the tomato purée and cook for 1 minute more.
- Return the chicken pieces to the dish along with the chopped thyme, 150 ml of white wine and 800 ml of chicken stock. Bring the liquid to a boil, then cover with a tight-fitting lid, reduce the heat and cook for 30 minutes.
- Add 400 g of rice and stir everything together. Cover and cook over a low heat for a further 15 minutes, or until the rice is cooked and has absorbed most of the liquid. Remove from the heat and leave to rest for 10 minutes to absorb any remaining liquid. Season to taste, scatter with 2 tablespoons of chopped parsley and serve.
Source:
TheMealDB
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