Chicken & chorizo rice pot

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the panGet the oil hot in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.
2. 2Lower the heat, add the onion and pepper, and gently leave to cook for 10 mins until softened.
3. 3Add the garlic and chorizo, and leave to cook for a further 2 mins until the chorizo has released some of its oils into the dish. Fold in the tomato purée and let it cook for 1 min more.
4. 4Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
5. 5Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid.
6. 6ServeTake it off the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Taste and adjust the seasoning and scatter with parsley to serve.