Portuguese
Arroz de frango
Chicken and rice pot
Chicken pieces browned with onion, tomato and a little chouriço, then simmered with rice until moist and just loose: a weekday family pot.
- Serves 5
- Prep 15 min
- Cook 45 min
- Total 1 h
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Ingredients
13 items · serves 5- 1 kg bone-in chicken thighs and drumsticks
- 100 g chouriço or chorizo, sliced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 ripe tomatoes, chopped
- 1 tbsp tomato puree
- 100 ml dry white wine
- 350 g long-grain rice
- 3 tbsp olive oil
- 1 bay leaf
- 1 tsp sweet paprika
- 1 1/2 tsp salt
- Small bunch flat-leaf parsley, chopped
Contains: chicken · May contain: sulphites (wine — check the label). Check product labels: brands differ.
Steps
5 steps- 1Season the chicken with the salt and paprika. Brown it in the olive oil in a large casserole for 8 to 10 minutes, then lift it out.
- 2In the same pan soften the onion, garlic and chouriço for 5 minutes. Add the tomatoes and tomato puree and cook for 5 minutes, then add the wine.
- 3Return the chicken with the bay leaf and 1.1 litres of water. Cover and simmer for 20 minutes.
- 4Stir in the rice, cover and cook gently for 15 minutes, until the rice is tender and still a little loose. Add a splash of hot water if it dries.
- 5Rest for 5 minutes off the heat, scatter with the parsley and serve.