Spanish style rice with chicken and chorizo

An easy but very tasty one pot meal prepared in just minutes.

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Preparation:

2 ribs celery
2 large onions
5 garlic cloves
1 large can whole tomatoes with juice
   chicken stock
3 single chicken breasts
3 fresh spanish chorizos
2 tsp saffron threads
2 tsp dried oregano
1/4 tsp chili flakes
1 tbsp spanish paprika
2 tsp sea salt
1 tsp freshly ground black pepper
3 tbsp olive oil
1 cup medium-grain rice
1 cup frozen peas
1/2 cup white wine

sour cream to serve

Preheat your oven to 90 °C. Finely dice the celery and onions. Drain and roughly chop the tomatoes, reserving the juice. Measure the juice and top it up with chicken stock to equal 2 cups. Cube the chicken and slice the chorizo into bite-size pieces. Before you start cooking, peel the garlic and measure out the saffron, oregano, chili flakes, paprika, salt and pepper.

To cook the dish, preheat a heavy-bottomed pot over high heat and add the oil. When the oil just begins to smoke, add the chorizo and cook for a few minutes.Stir and then add the chicken. Let the chicken cook for a few minutes, without stirring; then turn it over to cook the other side. Add a bit of pepper and salt then check the chicken. It shouldn´t be cooked all the way through. Transfer to a casserole dish and keep warm while you finish the dish.

With the heat still on high, cook the onions and celery until translucent. Crush the garlic and sauté for about 30 seconds; then add the rice and sauté quickly, followed by the saffron, paprika, oregano and chili flakes. Deglaze with the white wine, making sure to scrape any bits off the bottom. Once the liquid has evaporated, add the tomato juice, along with the tomatoes, salt, pepper and stir everything together. Turn the heat to low, cover and let simmer for 15 minutes without opening the lid during that time.

After 15 minutes, add the frozen peas and the warm chicken and chorizo. Don´t stir. Re-cover and let cook for another 10 minutes. To finish, fold everything together and turn off the heat. Let sit for an additional 10 minutes before serving.

Serve with a dollop of sour cream.