Chicken & chorizo rice pot

Instructions

1- step 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.

2- Remove from the dish and put to one side.

3- step 2 Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened.

4- Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish.

5- Stir in the tomato purée and cook for 1 min more.

6- step 3 Return the chicken pieces to the dish along with the thyme, white wine and stock.

7- Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat.

8- Cook for 30 mins.

9- step 4 Tip in the rice and stir everything together.

10- 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.

11- Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid.

12- Season to taste and scatter with parsley to serve.