Chicken Fillet with Chorizo and Rice

For the chicken fillet with chorizo and rice, preheat the oven to 180 degrees. Cut the chorizo into 5 mm thick slices. Peel and finely chop the onions and garlic.

Clean the peppers and cut them into fine strips. Halve the chili pepper, remove the seeds and cut into fine strips. Remove stalk from tomatoes and cut into cubes.

Wash the thyme, pat dry and pluck the leaves. Heat an oven-proof pot and bake the chorizo slices over low heat until crispy, about 15 minutes. Remove and set aside. Pour off all but a tablespoon of the fat.

Add corn oil and fry the diced chicken fillet in it until hot. Remove and set aside. Add onions, garlic, bell bell pepper and chili strips and fry lightly. Add diced tomatoes and sugar.

Add thyme leaves, rice and corn as well. Pour poultry broth and bring to a boil. Cut the pickled red bell pepper into fine strips and add. Add the chorizo and the diced chicken fillet on top. Put the lid on.

Place the pot in the oven preheated to 180 degrees for about 35 minutes. Then remove the lid, reduce the temperature to 200 degrees and leave in the oven for about 10 more minutes.

In the meantime, wash the cilantro and pat dry. Season the rice pot with salt and pepper and arrange on preheated plates. Finally, sprinkle with chopped cilantro.

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