Spanish-Style Rice with Chicken and Chorizo

A delicious slow cooked rice and chicken dish with a rich tomato sauce

Ingredients
2 tbs vegetable oil
1 chorizo sausage, halved lengthways, thinly sliced
2 small red onions, thinly sliced into rings
1 large red capsicum, thinly sliced
300g chicken stir-fry strips
300g brown rice
1/2 cup (125ml) dry white wine
1 tsp sweet paprika
400g can cherry tomatoes or diced tomatoes
2 cups (500ml) chicken stock

Method
1. Preheat oven to 200°C. Heat the oil in a flameproof casserole over medium heat. Add chorizo and onion and cook, stirring, for 2 minutes. Add the capsicum and cook, stirring, for 2 minutes or until softened. Add chicken and rice and cook, stirring, until chicken colours.

2. Add wine and simmer rapidly over high heat until reduced by half. Add the paprika, tomatoes, stock and 11/2 cups (375ml) boiling water, and bring to the boil. Cover the casserole with a tight-fi tting lid and cook in the oven for 1 hour or until the rice is tender, then serve.

Enjoy!