Preparation time: 15 minutes
Cooking time: 60 minutes
500g (18oz) wholegrain rice
6 boneless chicken thighs cut in half
200g (7oz) cooking chorizo cut into 4cm cubes
200g (7oz) cherry tomatoes
2 cloves garlic finely chopped
1 red onion finely sliced
1.4 litre (approx. 2½pints) chicken stock
7-8 thin slices of garlic
4 tbsp finely chopped parsley
4 tbsp light olive oil
Salt and pepper
1 Preheat the oven to 200C/R6.
2 Pour the oil into a lidded oven and hob proof dish sauté the chorizo and chicken until golden and then remove from pan.
3 To the oils left in pan add the onions, garlic and tomatoes and place in the oven to cook for 15 minutes.
4 Soak the rice while the tomatoes are cooking in the oven.
5 Turn the oven down to 180C/R4, drain the rice and add to the tomatoes, add the chicken, chorizo, saffron, stock cover and return to the oven for half an hour.
6 Check after 20 minutes and if it’s completely dry add 100ml water, cover and return to the oven.
7 Scatter over the parsley, season and serve
Recipe and image courtesy of www.tilda.com