Spanish-style rice with chicken and chorizo

Step 1

Preheat oven to 200°C. Heat the oil in a flameproof casserole over medium heat. Add chorizo and onion and cook, stirring, for 2 minutes. Add the capsicum and cook, stirring, for 2 minutes or until softened. Add chicken and rice and cook, stirring, until chicken colours.

Step 2

Add wine and simmer rapidly over high heat until reduced by half. Add the paprika, tomatoes, stock and 1 1/2 cups (375ml) boiling water, and bring to the boil. Cover the casserole with a tight-fitting lid and cook in the oven for 1 hour or until the rice is tender, then serve.