1 kilo boneless chicken thighs, skin on
2 chorizo or other smoked sausage
2 tablespoons olive oil
1 large onion, chopped
2 sticks celery, chopped
1 red capsicum, chopped
2 cloves garlic, crushed
2 cups chicken stock
1 cup long grain rice, washed and well drained
1 x 400 gram tin cooked chickpeas, rinsed and drained
1 teaspoon Tabasco sauce – optional
¼ cup chopped flat leaf parsley
Preheat the oven to 180°C.
Cut the chicken thighs into large pieces and the sausage into 1⁄2 cm thick slices.
Heat the oil in a large sauté pan that has a lid. Add the chorizo and cook for 1 minute. Add the chicken to the pan and cook until both are golden on all sides. Cook the chicken in batches if necessary. Remove with a slotted spoon and set aside.
Add the onion, celery, capsicum and the garlic to the pan and cook over a medium heat until tender. Add the chicken and chorizo and any juices back to the pan. Stir in the stock, rice, chickpeas and Tabasco and season with salt.
Bring to the boil, cover tightly then bake in the oven for 25-30 minutes. Allow to sit for 10 minutes then fluff up the rice with a fork and stir in the flat leaf parsley.