Chicken & Chorizo Rice Pot

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1. 1
   Heat oil in a large flameproof casserole dish and brown the chicken pieces on all sides in batches. Remove and set aside.
2. 2
   Lower the heat, add the onion and red pepper, and cook gently for 10 minutes until softened. Add the garlic and chorizo, cooking for a further 2 minutes until the chorizo releases its oils. Stir in the tomato purée and cook for 1 minute.
3. 3
   Return the chicken to the dish with the thyme, white wine, and chicken stock. Bring to a boil, cover with a tight-fitting lid, lower the heat, and cook for 30 minutes.
4. 4
   Add the rice and stir to combine. Cover and cook over low heat for 15 minutes until the rice is tender and has absorbed most of the liquid. Remove from heat and let sit covered for 10 minutes to absorb remaining liquid. Season to taste and serve scattered with fresh parsley.
5. 5
   step 3
6. 6
   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.
7. 7
   step 4
8. 8
   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 scatter with parsley to serve.