This is a hearty one-pot meal, that is full of flavour.

Serves 6
Ingredients:
6 chicken thighs
2 red peppers, sliced
1 large onion, sliced
2-3 Tbsp extra virgin olive oil
5 oz (150 g) chorizo sausage, cut into ½" (1 cm) pieces
2 oz (50 g) sun-dried tomatoes in oil, sliced
2 large cloves garlic, chopped
1 Tbsp tomato paste
½ tsp hot paprika
1 cup (250 ml) basmati rice
10 fl oz (275 ml) chicken stock
6 fl oz (170 ml) dry white wine
½ large orange, cut into wedges
1 tsp chopped fresh thyme
2 oz (50 g) pitted black olives
Hot Pepper
salt and freshly ground black pepper


Method:
Season the chicken with salt and pepper.
Heat 2 Tbsp olive oil in the dutch oven or brasier and brown the chicken pieces – three at a time – on both sides. Remove them to a plate. Add the onion and peppers and allow them to slightly, stirring occasionally.
Add the chorizo, sun-dried tomatoes and garlic and cook until the chorizo has taken on some colour. Stir in the rice and, coating the grains in oil, add the tomato paste, paprika and thyme. Pour in the stock and wine. Bring to a gentle simmer. Place the chicken on top, with the wedges of orange, hot pepper, and scatter with the olives.
Cover with a tight-fitting lid and cook over low heat for about 50 minutes to an hour or until the rice is cooked. -Or cook in a pre-heated oven at 350°F (180°C), for about an 1 hour.

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