1 tbsp oil
8 chicken pieces or 1 whole chicken, jointed
1 large onion, chopped
1 red pepper, seeded and chopped into large chunks
3 garlic cloves, crushed
1/2 pound chorizo, skinned and sliced
1 tbsp tomato purée
1 tbsp thyme leaf, chopped
6 ounces white wine
6 cups chicken stock
1-3/4 cups long grain rice
2 tbsp chopped parsley
Heat the oil in a large flameproof casserole dish on medium heat and brown the chicken pieces on all sides – you may have to do this in batches. After the chicken has browned, set the chicken aside on a plate.
Lower the heat of the casserole pot, 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. Allow the dish to rest for 10 minutes before serving.