Chicken & chorizo rice pot

Step 1: Begin by heating a tablespoon of oil in a large, flameproof casserole dish over medium-high heat. Carefully brown the chicken pieces on all sides, taking your time to develop a beautiful golden crust – this will enrich the depth of flavor throughout the dish. You may need to do this in batches to avoid overcrowding the pan. Once nicely browned, remove the chicken and set it aside. Step 2: Reduce the heat to medium-low and add the chopped onion and red pepper to the dish. Gently cook these for about 10 minutes, stirring occasionally, until they soften and release their natural sweetness. Next, stir in the crushed garlic and the diced chorizo, cooking for an additional 2 minutes until the chorizo begins to exude its vibrant, aromatic oils, infusing the pan with a smoky flavor. Stir in the tomato purée and allow it to cook for another minute, which will deepen the sauce's richness. Step 3: Return the browned chicken pieces back into the casserole. Add the fresh thyme, pour in the white wine followed by the chicken stock. Increase the heat until the liquid reaches a rolling boil, then cover tightly with a lid and lower the heat to maintain a gentle simmer. Let this cook for 30 minutes, allowing the chicken to become tender and the flavors to mingle beautifully. Step 4: After the chicken has simmered, stir in the rice, ensuring it is evenly distributed throughout the dish. Re-cover the pot and cook over low heat for approximately 15 minutes, or until the rice is tender and has absorbed most of the flavorful liquid. Remove the pot from the heat and let it rest, still covered, for 10 minutes to allow the rice to finish absorbing any remaining moisture. Season to taste with salt and pepper, then sprinkle freshly chopped parsley over the top before serving to add a fresh, vibrant finish. Tip: For an extra touch of zestiness, a squeeze of lemon over the finished dish brightens the flavors wonderfully. Additionally, using a flameproof casserole ensures even heat distribution and retention, so if you don't have one, a heavy-bottomed pan with a good-fitting lid will also work well.