One-Pot Chicken & Chorizo Spanish Rice

Serves 4

• 4 chicken legs, split into drumsticks and thighs
• Salt and freshly ground pepper to taste
• 1 tbsp (15 mL) olive oil
• 1 onion, thinly sliced
• 2 fresh chorizo sausages
• 3 cloves garlic, thinly sliced
• 2 tbsp (30 mL) sweet paprika
• 1 tbsp (15 mL) tomato paste
• 1 tsp (5 mL) salt
• 1 1/4 cups (310 mL) basmati rice
• 1/2 cup (125 mL) dry white wine
• 2 1/2 cups (625 mL) chicken broth
• 1 red pepper, thinly sliced
• 1/2 cup (125 mL) green olives, preferably Spanish
• 1/4 cup (60 mL) toasted sliced almonds
• 1/4 cup (60 mL) roughly chopped flat-leaf parsley
• Chili flakes for serving

1. Preheat oven to 375°F (191°C).

2. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in two batches, sear chicken, skin side down, until deeply golden, 5 to 6 minutes. Flip and cook for 2 minutes more. Transfer to a baking sheet.

3. Reduce heat to medium and add onion. Cook, stirring often, until soft and lightly golden, 3 to 4 minutes. Squeeze chorizo meat from casings into pot. Cook, breaking up meat into smaller pieces using a wooden spoon, until golden brown, 3 minutes. Add garlic and cook 1 minute more. Add paprika, tomato paste, 1 tsp (5 mL) salt and rice. Stir until all ingredients are well incorporated, about 1 minute. Add wine and cook until most liquid has been absorbed, scraping up any brown bits from bottom of pot. Add chicken broth, red pepper and olives, stirring to combine. Raise heat to high. Nestle chicken pieces on top, adding any juices from plate. When bubbling, place lid on pot. Place pot in oven and cook until rice is fluffy and chicken is cooked through, about 25 minutes.

4. Remove from oven. Carefully remove lid. Cool 5 minutes and sprinkle with almonds and parsley. Serve with chili flakes.