4 Bannockburn Free Range Chicken thighs skin on – cut into 4 pieces
2 chorizo, sliced into rounds
4 tablespoons extra virgin olive oil
1 onion, sliced
2 cloves garlic, finely chopped
2 roasted capsicums from the jar- chopped
1 tablespoon smoked paprika
1 pinch of saffron
4 cups of chicken stock
1/2 cup dry white wine
1.5 cups white rice
Salt and pepper
Sprinkle the chicken with salt and pepper.
In a large deep pan heat the oil and sauté the chicken and chorizo until golden on all sides. Remove chicken. Add the onion, garlic, to the oil and sauté until the onion is soft. Add the capsicums, smoked paprika, saffron, wine and bring to the boil. Now add the chicken stock. Add the rice and cook over medium high heat, uncovered, for about 15 minutes, stirring until the rice is semi-dry but some liquid remains.
Now add the chicken back into the rice. Cover and place it into the oven for a further 15 minutes at 180 degrees. If you aren’t using an oven safe pan, you can cover and cook on the stove top instead. Serve in the dish with a sprinkle of parsley.