Family dinners Meal prepgluten-freedairy-free

Spanish Chicken & Chorizo Rice Pot

Name: Spanish Chicken & Chorizo Rice Pot
Total time: 65 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 1 whole chicken (approx 1.5kg), jointed into portions; 1 large brown onion, chopped; 1 red pepper, chopped; 3 cloves garlic, crushed; 225g chorizo ring, sliced; 1 tbsp tomato purée; 1 tbsp chopped fresh thyme; 150ml dry white wine; 800ml chicken stock; 400g paella rice or short-grain white rice; 2 tbsp chopped fresh parsley

Hearty, rich Spanish one-pot brimming with spicy chorizo, succulent chicken, and savoury saffron rice.

65 min serves 4 Medium Watch

Ingredients

1 tbsp olive oil500ml

1 whole chicken (approx 1.5kg), jointed into portions1.5kg

1 large brown onion, chopped3 pack

1 red pepper, chopped1 pcs

3 cloves garlic, crushed3 pack

225g chorizo ring, sliced225g

1 tbsp tomato purée200g

1 tbsp chopped fresh thyme20g

150ml dry white wine750ml

800ml chicken stock100g

400g paella rice or short-grain white rice500g

2 tbsp chopped fresh parsley30g

Method

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.
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.
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.
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.

Cost to cook

serves 4 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £11.10 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£28.47 est. · serves 4

Ingredients

1 tbsp olive oil500ml

1 whole chicken (approx 1.5kg), jointed into portions1.5kg

1 large brown onion, chopped3 pack

1 red pepper, chopped1 pcs

3 cloves garlic, crushed3 pack

225g chorizo ring, sliced225g

1 tbsp tomato purée200g

1 tbsp chopped fresh thyme20g

150ml dry white wine750ml

800ml chicken stock100g

400g paella rice or short-grain white rice500g

2 tbsp chopped fresh parsley30g

Method

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.

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.

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.

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.