Basque Chicken

• 2 chicken thighs
• 1 large onion
• 1 red pepper
• 2 tomatoes
• 2 garlic cloves
• 100 g cooking chorizo, cubed
• 1 chicken stock cube
• pinch cayenne pepper
• half tsp dried thyme
• 150 g calasparra paella rice
• 60 ml white wine
• 30 g black olives
• 1 orange

1. Season and fry chicken thighs in casserole pan until golden and crispy on both sides.

2. Replace chicken with finely sliced onion and pepper. Soften for 10 minutes. Preheat oven to 180°C.

3. Add chorizo and garlic slices and fry on a higher heat. Add chopped tomatoes, thyme, rice and cayenne. After a few minutes add the chicken and wine.

4. When absorbed add the hot stock and simmer. Add sliced olives, orange zest and slices of a quartered orange. Push the thighs deep into the dish and bake for 30-40 minutes.