90 minutes
Indulge in the rich flavors of Spain with this hearty one-pot meal that combines tender chicken, spicy chorizo, and aromatic rice. Reminiscent of a traditional paella but with the ease of a casserole, this dish is perfect for a family dinner or sharing with friends.
tablespoons
Chicken Pieces, browned
pieces
Large Onion, finely chopped
each
Bell Pepper, deseeded and cut into large chunks
each
Garlic, crushed
cloves
Chorizo Sausage, casing removed and sliced
0 oz
tablespoons
Fresh Thyme Leaves, chopped
tablespoons
0.25 fluid ounces
0.25 fluid ounces
Long-grain Rice
0 oz
Parsley, chopped
tablespoons
1. Prep Chicken
Heat the oil in a large, heavy-bottomed casserole dish over medium-high heat. Brown the chicken pieces on all sides until golden, working in batches if necessary. Remove the chicken and set aside.
2. Sauté Vegetables
Reduce the heat to medium. Add the chopped onion and bell pepper to the dish. Gently cook for 10 minutes, stirring occasionally, until softened.
3. Infuse with Chorizo and Garlic
Add the garlic and chorizo slices. Cook for an additional 2 minutes, allowing the chorizo to release its flavorful oils. Mix in the tomato purée and let it cook for another minute.
4. Deglaze and Simmer
Return the chicken to the dish. Add in the chopped thyme, pour in the white wine, and add the chicken stock. Bring the mixture to a boil, then cover with a tight-fitting lid. Reduce heat and let it simmer for 30 minutes.
5. Introduce Rice
Stir in the long grain rice. Re-cover and continue to cook over low heat for 15 minutes, or until the rice is tender and the liquid is mostly absorbed.
6. Rest and Serve
Take the dish off the heat. Let it sit, covered, for 10 minutes to allow the rice to absorb any remaining liquid fully. Season with salt and pepper to taste, and garnish with chopped parsley before serving.
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