• 1tbsp Olive oil
  • 6 Chicken thighs, boned, skinned and halved
  • 100g Chorizo, cut into pieces
  • 2 Onions, peeled and chopped
  • 1 Red or yellow pepper, deseeded and diced
  • 1 Stick of celery, chopped (optional)
  • 3 Garlic cloves, peeled and chopped
  • A pinch of saffron
  • 100ml Water mixed with 1tbsp balsamic vinegar
  • 500ml Vegetable stock (made with one stock cube)
  • 200g Long grain rice
  • 400g Can of chickpeas
  • Fresh parsley to sprinkle
  • 1 Lemon, sliced


  • STEP 1

    Heat the oil in a wide-bottomed, non-stick saucepan and brown the chicken on all sides. Remove from the pan then set aside.

  • STEP 2

    Add the chorizo to the pan and fry for 1-2 minutes. Add the onions, pepper, celery and garlic. Lower the heat, cover and cook for 10-15 minutes, stirring occasionally.

  • STEP 3

    Add the chicken, saffron and vinegar mixture. Stir, turn up the heat and let the vinegar mixture bubble for 2 minutes. Reduce the heat and pour in the stock. Cover and cook for 6 minutes. Add rice, cover and cook for 10 minutes.

  • STEP 4

    Add chickpeas and cook for 5 minutes until the rice is tender but still al dente. Take off the heat, stir and rest for 6 minutes. Serve garnished with parsley and slices of lemon.