One Pot Chicken and Rice with Chorizo

Ingredients

• 225 g basmati rice
• 120 g chorizo sausage (roughly chopped)
• 1 onion (roughly chopped)
• 1 red pepper (deseeded and roughly chopped)
• 3 cloves garlic (mashed)
• olive oil for frying (if needed)
• 20 ml smoked paprika
• 15 ml ground cumin
• 5 ml ground ginger
• 1 tsp chilli flakes (more or less to taste)
• 8 skin on bone chicken thighs (or thighs and drumsticks)
• 600 ml hot chicken stock
• sea salt flakes

Instructions

1. 1

   Preheat the oven to 200 degrees C

2. 2

   Put the rice in a sieve and wash it under running water until the water runs clear

3. 3

   Mix the paprika, cumin, ginger and chilli and place about a tablespoon of the spice mix in a large sandwich bag with the chicken pieces

4. 4

   Close the bag and shake to coat the chicken

5. 5

   Place a large heavy-based oven proof dish that will hold the chicken in a single layer over a medium heat

6. 6

   Add the chorizo and fry the sausage for a few minutes until the fat is released

7. 7

   Add the onion and red pepper and fry for another 10 minutes until soft (add some olive oil if needed)

8. 8

   Add the garlic and spices and cook for another 5 minutes

9. 9

   Tip the rice into the pan, add sea salt flakes and give it a good mix

10. 10

    Place the chicken in the pan and press slightly in the rice

11. 11

    Add the stock and sprinkle the chicken pieces with a bit more salt so the skin crisps

12. 12

    Place in the oven and cook uncovered for 40 minutes until the top is golden ,the chicken cooked through and the rice crispy around the edges of the pan