CHICKEN AND CHORIZO RICE (Serves 6)

Ingredients:

1 large or 2 medium onions, sliced; 3 red, orange or yellow peppers, deseeded and sliced; 2 fat garlic cloves, sliced; 100g chorizo, diced; 1-2tbsp olive or rapeseed oil; 1 bay leaf; 250g brown rice (such as basmati), well rinsed; 1 small chicken, jointed, or 6 bone-in chicken thighs; 200ml white wine; About 500ml well-flavoured chicken stock; 200g cherry tomatoes, halved if large; Sea salt and black pepper

Method:

1. Preheat the oven to 190°C/170°C Fan/ Gas 5.

2. Put the onion(s), peppers, garlic and chorizo into a large roasting dish with a trickle of oil (the chorizo will release its own fat). Add the bay leaf and some salt and pepper and toss together. Place in the oven for 25 minutes.

3. Tip the rice into a saucepan, cover with boiling water and bring to a simmer. Cook for 20 minutes, drain.

4. Heat a trickle more oil in a large frying pan. Season the chicken skin. Put half the chicken pieces into the pan, skin side down, and season their other sides. Fry for around eight minutes, turning occasionally, until each piece is browned. Transfer to a dish. Repeat with the remaining chicken pieces.

5. When you’ve taken all of the chicken out of the frying pan, add the wine. Let it bubble while you scrape up any caramelised bits from the base of the pan, and simmer until reduced by about half. Add stock and bring to a simmer.

6. Take the tray of roast veg from the oven. Stir in the rice then add the cherry tomatoes. Use tongs to place the browned chicken pieces on top, skin side up. Pour the hot stock around the chicken – it should just about cover the rice. Cover with foil and return to the oven for 30 minutes. Take off the foil, give the rice a gentle stir and finish in the oven for a final 15 minutes, or until everything is bubbling nicely and the chicken is cooked through.

7. Serve with any juices from the tray spooned over and steamed greens.