Braised Chicken and Chorizo Rice

 (recipe from "Easy Food" magazine)

Serves 4-6

Ingredients:

•  1 x 290 gr jar of sun-dried tomatoes
• 4-6 boneless, skin on corn-fed chicken fillets
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 100 gr raw chorizo, peeled and sliced
• 1 ½ tsp herbs de provance
• 500 gr long grain rice
• 150 ml dry white wine
• 1 x 400 gr tin of italian chopped tomatoes
• 600 ml chicken stock(from a cube is fine)
• sea salt and freshley ground black pepper

To serve:

• fresh flat-leaf parsley, chopped

STEP ONE

 Preheat the oven to 180℃/160℃ fan/ gas 4.

STEP TWO

 Drain and reserve the oil from the sun-dried tomatoes and finely chop, then set aside. Add 2 tbsp 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.

STEP THREE

 Add the onion and garlic and sauté for 2-3 minutes, then add the chorizo, sun-dried tomatoes and herbs and cook for another 2 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 chicken and rice are cooked through and tender.

STEP FOUR

 Scatter over the parsley, then leave to stand for 5 minutes. Remove the lid and gently fluff up the rice with a fork. Serve straight to the table.

Poftă Bună!!!