6 Servings 70 min Cook
1 Tbsp Sunflower Oil
8 Breast, bone and skin removed Chicken Breast
1 Large Onions
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
3 Clove Garlic
7 Oz Pork And Beef Chorizo
1/2 Cup Tomato Puree
1 Tbsp, leaves Thyme
1 Serving 5 fl oz White Wine
3 3/4 Cup Chicken Stock
2 Cup White Rice
2 Tbsp Parsley
Heat the oil in a large cast iron dutch oven over medium-high heat and brown the chicken pieces on all sides; you may have to do this in batches.
Remove from the dutch oven and put to one side.
Lower the heat, add the onion and pepper, and gently cook for 10 minutes until softened.
Add the garlic and chorizo, and cook for a further 2 minutes until the chorizo has released some of its oils into the dish.
Stir in the tomato purée and cook for 1 miuten 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 minutes.
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 garnish with parsley to serve.
