A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice – an alternative paella
Prep:20 mins
Serves 4
1 tbsp oil8 chicken pieces or 1 whole chicken, jointed 1 large onion, chopped1 red pepper, deseeded and chopped into large chunks3 garlic cloves, crushed225g chorizo, skinned and sliced1 tbsp tomato purée1 tbsp thyme leaf, chopped150ml white wine850ml chicken stock400g long grain rice2 tbsp chopped parsley
STEP 1Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.STEP 2Lower the heat, 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.STEP 3Return 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.STEP 4Tip 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 scatter with parsley to serve.
