Chicken with sausage and rice

Ingredients for 4 servings:

• 500 g sausage (chorizo), cut into 1 cm thick slices
• 2 tbsp vegetable oil
• 1 chicken, about 2 kg, cut into pieces
• 1 large onion(s), chopped
• 2 garlic cloves, crushed
• 1 large green bell pepper(s), pitted, cut into fine strips
• 1 chili pepper(s), green, pitted, without ribs, finely crushed
• 2 large tomatoes, pitted and chopped
• ½ tsp sugar
• 3 tbsp coriander greens, chopped
• ½ tsp thyme, chopped, or a pinch of dried
• 800 ml chicken stock
• 250 g rice (long grain rice)
• 130 g corn kernels
• 80 g pepper(s), pickled, chopped
• n. B. Salt and pepper, freshly ground
• e.g. chopped parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chicken rice

Lightly grease a large saucepan or shallow roasting pan. Fry the sausage slices over low heat for about 15 minutes, until golden brown and the fat has rendered. Transfer to a plate. Add the remaining oil to the pan. Fry the chicken pieces over medium heat for about 8 minutes on each side, until golden brown. Place on the plate with the sausage. Fry the onion in the pan over low heat for 2 minutes, scraping any juices from the sides and bottom of the pan. Add the garlic and sauté for 4 minutes. Add the bell peppers, chili pepper, tomatoes, sugar, coriander, and thyme, and cook for 4 minutes. Add the stock, rice, corn, and pickled peppers, and bring to a boil. Remove the pan from the heat. Preheat the oven to 190°C (375°F). Return the chicken and sausage slices to the pan and gently press them into the rice and corn mixture. Cover and bake in the oven for 35 minutes. Then remove the lid and cook for another 5 minutes. Season with salt and pepper, and finally sprinkle with parsley.