Chicken & Chorizo Rice Pot

Ingredients

• 1 tbsp olive oil
• 2 lb chicken pieces
• 1 onion
• 1 red bell pepper
• 3 clove garlic
• 8 oz chorizo sausage
• 1 tbsp tomato paste
• 1 tbsp fresh thyme
• ⅔ cup dry white wine
• 3½ cup chicken broth
• 1¾ cup long-grain rice
• 2 tbsp fresh parsley (optional)
• 1 tsp salt (optional)
• ½ tsp black pepper (optional)

Steps

1. Heat oil in a large flameproof casserole dish over medium-high heat. Brown chicken pieces on all sides, then remove and set aside.
2. Reduce heat to medium. Add chopped onion and red pepper to the dish and cook for 10 minutes until softened. Stir in crushed garlic and sliced chorizo, cooking for 2 minutes more until chorizo releases its oils.
3. Stir in tomato paste and cook for 1 minute. Return chicken to the dish, then add thyme, white wine, and chicken broth. Bring to a boil, then cover and simmer for 30 minutes.
4. Stir in the rice, cover, and cook over low heat for 15 minutes, or until rice is cooked and most liquid is absorbed. Remove from heat and let sit, covered, for 10 minutes.
5. Season the rice pot to taste with salt and pepper. Garnish with fresh parsley before serving.