Chicken & chorizo rice pot

Name: Chicken & chorizo rice pot
Yield: 5
Cuisine: Española
Ingredients: 400 g Rice; 1 u Chicken; 1 Onion; 3 cloves Garlic; 150 ml White wine; 1 tablespoon Vegetable Oil; 1 tablespoon Tomato Puree; 1 Red Pepper; 1 tablespoon Thyme; 2 tablespoons Parsley; 800 ml Chicken Stock; 225 g Chorizo

Fácil

Contains allergens

Sulfitos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein17 %27 g
Carbs48 %78 g
Fat35 %25 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	675 kcal	153 kcal
Protein	27 g	6.1 g
Carbs	78 g	17.6 g
Fat	25 g	5.7 g

One serving is about 442 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Spanish

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Spanish

Ingredients

400 g Rice
1 u Chicken
1 Onion (Large Chopped)
3 cloves Garlic (Crushed)
150 ml White wine
1 tablespoon Vegetable Oil
1 tablespoon Tomato Puree
1 Red Pepper (chopped)
1 tablespoon Thyme (chopped)
2 tablespoons Parsley (chopped)
800 ml Chicken Stock
225 g Chorizo

Instructions

Heat 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.
Lower 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.
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.
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.