One-Pot Chicken Thigh & Chorizo Rice

Wash and dry the bell pepper, thyme and parsley.

For this step: red bell pepper, fresh thyme, Fresh parsley

Peel the onion and chop it into ½-inch pieces. Stem, seed and chop the bell pepper the same size. Put them in a bowl together.

For this step: yellow onion

Cut the chicken into bite-size pieces and season with a little salt and pepper.

For this step: boneless, skinless chicken thighs, Salt, Black pepper

Heat a little olive oil in a large Dutch oven over medium-high heat.

For this step: Olive oil

Once the oil shimmers, add the chicken and cook, turning the pieces now and then, until browned, 6 to 8 minutes. Move it to a plate, keeping its juices.

Reduce the heat to medium. Add the onion and bell pepper and cook, stirring now and then, until softened, 6 to 8 minutes.

While the vegetables soften, peel and mince the garlic, and slice the chorizo into rounds about ¼ inch thick. Keep them together. Pick the thyme leaves from their stems.

For this step: garlic, Spanish chorizo

When the onion and pepper are soft, add the garlic and chorizo and cook, stirring, until fragrant, about 2 minutes.

Stir in the tomato paste and thyme leaves and cook until fragrant, about 1 minute. Pour in the wine, scrape up the browned bits from the bottom of the pot, and simmer for 2 minutes.

For this step: tomato paste, dry white wine

Stir in the stock and rice, then return the chicken and its juices to the pot. Turn the heat to high and bring to a boil, 4 to 6 minutes.

For this step: low-sodium chicken stock, long-grain white rice

Once it boils, cover, turn the heat to low, and cook until the rice is tender and the chicken reaches 165°F, about 18 minutes.

While the rice cooks, pick the parsley leaves and chop them.

Take the pot off the heat and let it rest, covered, for 5 minutes.

Fluff the rice, taste, and season with salt and pepper. Serve scattered with the parsley.

For this step: Salt, Black pepper