Chicken and Chorizo Rice

A hearty Spanish rice cooked in a single pot with succulent chicken, spicy chorizo sausage, and aromatic vegetables. The perfect dish for a cozy family dinner — minimal effort, maximum flavor.

Ingredients

• 1 tbsp Vegetable oil
• 1 pcs Chicken (cut into pieces)
• 1 pcs Yellow onion
• 1 pcs Red bell pepper
• 3 clove Garlic
• 225 g Chorizo
• 1 tbsp Tomato paste
• 1 tbsp Thyme
• 150 ml Dry white wine
• 800 ml Chicken broth
• 400 g Long-grain rice
• 2 tbsp Parsley

Instructions

1. Heat the oil in a large ovenproof pot or Dutch oven over medium heat. Brown the chicken pieces on all sides until golden — if necessary, do this in batches to avoid overcrowding the pan. Transfer the cooked chicken to a plate and set aside.
2. Reduce the heat to low. Add the sliced onion and bell pepper to the same pot, sauté for about 10 minutes until the vegetables are soft. Add the garlic and chorizo, cook for another 2 minutes — the sausage should release its aromatic oils. Stir in the tomato paste and cook everything together for 1 more minute.
3. Return the chicken pieces to the pot. Add the thyme, white wine, and chicken broth. Bring the liquid to a boil, cover tightly with a lid, and reduce the heat to low. Simmer for 30 minutes.
4. Add the rice and stir the contents of the pot well. Cover with the lid again and cook over low heat for another 15 minutes, until the rice has absorbed most of the liquid and become tender. Remove from heat and let the dish rest covered for 10 minutes — the rice will finish cooking and absorb the remaining broth. Season with salt and pepper to taste, and garnish with chopped parsley before serving.