2 tablespoons olive oil
6 small chicken thighs, skin on, bone in
4 chicken drumsticks
1 onion, diced
3 cloves garlic, crushed
2 teaspoons smoked paprika
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
200 grams gluten-free chorizo, sliced into 1cm pieces
1 cup calasparra or arborio (risotto) rice
3½ cups chicken stock
400-gram tin whole cherry tomatoes
2 tablespoons finely chopped fresh parsley, to serve
Preheat the oven to 180°C fan bake.
Heat the oil in a large sauté pan and brown the chicken on all sides. Remove the chicken from the pan and set aside. Don’t wash the pan. Add the onion, garlic, paprika and rosemary to the pan with a good pinch of salt and cook for 5 minutes.
Stir in the chorizo, rice, stock and the tomatoes with their juice. Season and bring to the boil.
Tip the mixture into a large roasting dish or other heatproof dish and nestle in the chicken. Cover with foil and cook for 20 minutes. Uncover and bake for a further 10-15 minutes until the chicken is fully cooked. Top with the parsley before serving.