Crisp Paprika Chicken On Chorizo Rice | Constant Cookbook

Ingredients

• 100g/3½oz basmati rice
• 200ml/7fl oz chicken stock
• 2 tbsp olive oil
• ¼ onion
• 1 garlic
• ½ small chorizo sausage
• 1 chicken thigh, bone removed
• salt and freshly ground black pepper
• smoked paprika
• 1 orange
• 1 sprig fresh thyme
• fresh basil
• Preheat the oven to 180C/350F/Gas 4.
• In a large pan, simmer the rice in the chicken stock until just cooked. Drain of any excess liquid.
• Heat one tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chopped chorizo and fry gently for a further 3-4 minutes.
• Add the cooked rice to the pan and stir to coat in the juices.
• To serve, pile the rice in the centre of a serving plate and arrange the chicken on top. Garnish with fresh basil.