Ingredients (4 servings)

• Oil 1 tablespoon
• Whole chicken, cut into pieces 1 whole
• Large onion, chopped 1 large
• Red bell pepper, chopped 1 unit
• Garlic, crushed 3 cloves
• Chorizo, sliced 225 g
• Tomato paste 1 tablespoon
• Thyme, chopped 1 tablespoon
• White wine 150 ml
• Chicken broth 850 ml
• Rice 400 g
• Parsley, chopped to taste

Preparation

1. 1
   Heat the oil in a large Dutch oven or pot and brown the chicken on all sides. Remove and set aside.
2. 2
   Reduce the heat, add the onion and bell pepper, and cook for about 10 minutes until softened.
3. 3
   Add the garlic and chorizo, cook for 2 minutes, then stir in the tomato paste.
4. 4
   Return the chicken to the pot along with the thyme, white wine, and chicken broth. Bring to a boil, cover, and simmer for 30 minutes.
5. 5
   Add the rice, stir, cover, and cook over low heat for about 15 minutes, or until the rice is tender.
6. 6
   Let rest for 5 minutes, adjust seasoning, and garnish with parsley.