CHICKEN AND CHORIZO RICE ONE-POT

CHICKEN AND CHORIZO RICE ONE-POT

 

Serves 4

5.5 Syns per serving

4 skinless pieces of chicken, breast or boneless thigh
1 large onion, chopped
1 red pepper, deseeded and chopped
3 cloves of garlic, crushed
200g diced chorizo - 13 Syns
1 tbsp. tomato puree
1 tbsp. thyme leaves, chopped
150ml dry white wine - 9 Syns
850ml chicken stock
400g long-grain rice

Spray a large, flame-proof casserole dish with Frylight and brown the chicken pieces on all sides. Remove from the dish and put to one side.
Lower the heat, re-spray if necessary and add the onion and pepper. Gently cook until softened.
Add the garlic and chorizo, and cook for a further 2 minutes until the chorizo has released its oils.
Stir in the tomato puree and cook for another minute. 
Return the chicken to the dish, along with the thyme, white wine and stock.
Bring the liquid to the boil, then cover the dish with a tight fitting lid, lower the heat and cook for 30 minutes.
Tip in the rice and stir well. Cover and cook over a gentle heat, stirring occasionally, for a further 15 minutes, or until the rice is cooked and has absorbed most of the liquid.
Remove from the heat and leave the dish to stand for about 10 minutes, to absorb any remaining liquid.
Season to taste.