Rustic Spanish Chicken and Chorizo Rice

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.