Ingredients
2 free range chicken breasts, skin on, preferably part-boned if you can get them1-2 dessertspoons olive oil
1 medium onion
1 clove garlic
3oz (75 g) Spanish chorizo sausage, in one piece (make sure it is made in Spain, usually available in delicatessens or at deli counters)
5 fl oz (150 ml) Spanish Calasparra or Italian carnaroli rice
10 fl oz (275 ml) dry white wine
1 x 290 g jar of Sacla' Whole Cherry Tomatoes and Roasted Peppers Sauce
1 teaspoon sweet pimentón (Spanish smoked paprika)
1 tablespoon black olives
salt and freshly milled black pepper
Method
First, put a dessertspoon of oil in a medium flameproof casserole and when it is shimmering hot, season the chicken joints with salt and freshly milled black pepper and brown them in the hot oil on both sides. While this is happening, peel the onion, slice it in half and then into thick slices. Peel the garlic and cut into thin slices and cut the chorizo into 1/2 inch (1 cm) slices or small cubes if you bought a chunky one.When the chicken is golden brown on both sides remove it to a plate using a slotted spoon. Then, add the onion, garlic and chorizo to the hot pan and toss these around. If you want to, add a spot more oil, the onion needs to be tinged brown around the edges.
After that, stir in the rice, followed by the wine, the pepper sauce and the pimentón and as soon as it comes up to simmering point, replace the chicken joints and scatter in the olives. Then add a good seasoning of salt and freshly milled black pepper. After that, put a lid on and turn the heat to its lowest setting and let it cook very gently without stirring or disturbing it for 30-35 minutes.
