Chicken & chorizo rice pot

1. Heat the oil in a large flameproof casserole and brown the chicken pieces on all sides, working in batches if you need to, then remove and set aside.
2. Lower the heat, add the onion and pepper, and cook gently for 10 minutes until softened. Add the garlic and chorizo and cook for 2 minutes more until the chorizo releases its oils, then stir in the tomato purée and cook for a minute.
3. Return the chicken to the dish with the thyme, white wine and stock. Bring to the boil, cover tightly, lower the heat, and cook for 30 minutes.
4. Tip in the rice and stir it through. Cover and cook over low heat for a further 15 minutes, until the rice is cooked and has absorbed most of the liquid.
5. Take off the heat and leave to sit for 10 minutes to soak up any remaining liquid, then season and scatter with parsley to serve.

Tips from the ZestyPlate Kitchen

• Brown the chicken properly before anything else. The caramelised bits left in the pan season the whole dish.
• Give the chorizo a few minutes to release its red, smoky oil before the rice goes in; it colours and flavours everything around it.
• Once the rice is added, leave it largely alone. Too much stirring turns it gluey.
• Take it off the heat at the end and let it sit so the rice drinks up the last of the liquid and fluffs.