250g Chorizo, sliced
1 large red onions, sliced
2 red peppers, sliced
400g long grain rice
1/2tsp Cayenne pepper - my option
1 ltr chicken stock
400g tin chopped tomatoes
chopped parsley & lemon wedges to serve.
Marinate the chicken in the relish for 30 mins.
Heat the oil and lightly brown the chicken, remove to one side.
Fry the chorizo until crispy, put aside with the chicken.
Fry the onion on the chorizo oil, add the peppers cook a while then add the rice, paprika and cayenne, coat the rice fully in the oil.
Return the chorizo to the pan and add the stock and tomatoes, mix well. Place the chicken on top and season.
Bring to the boil and then cover and simmer for 30-40 minutes until chicken and rice are cooked.
Serve with sprinkles of parsley and lemon wedges.
The relish gives the chicken a lovely spicy and sweet flavour.