BRAISED CHICKEN & CHORIZO RICE

• porsi: 4-6

Bahan-bahan

1 x 290g jar of sun-dried tomatoes

4-6 boneless, skin-on com-fed chicken fillets

1 large onion, finely chopped

2 garlic cloves, crushed

100g raw chorizo, peeled and sliced

1½ tsp herbs de Provence

500g long grain rice

150ml dry white wine

1 x 400g tin of Italian chopped tomatoes

600ml chicken stock (from a cube is fine)

Sea salt and freshly ground black pepper

To serve:

Fresh flat-leaf parsley, chopped

Petunjuk

1 Preheat the oven to 18(YC/160°C fan/gas mark 4.

2 Drain and reserve the oil from the sun- dried tomatoes and finely chop, then set aside. Add two tablespoons of the reserved oil to a heavy-based casserole with a lid. Season the chicken, then add to the casserole, skin side down, and cook for 2-3 minutes, until lightly browned. Transfer to a plate and set aside. 3Add the onion and garlic and sauté for 2-3 minutes, then add the chorizo, sun-dried tomatoes and herbs and cook for another two minutes. Add the rice and stir until well coated, then pour the wine into the casserole, stirring to remove any browned bits from the bottom. Add the tomatoes and stock, then season with salt and pepper. Arrange the chicken on top, pushing the fillets down into the rice. Cover the casserole with a lid, transfer to the oven and cook for 20-25 minutes, until all the liquid has been absorbed and the chicken and rice are cooked through and tender.

4 Scatter over the parsley, then leave to stand for five minutes. Remove the lid and gently fluff up the rice with a fork. Serve straight to the table.