Rustic jamabalay. Fresh chillies, choritzo, chicken coated in smoked paprika, onions, peppers, garlic, rice & veg stock.
Fry the peppers and onions for 6 mins and remove from pan.
Fry the chicken for 6 to 7 mins until golden brown and remove from pan.
Fry the garlic, chillies (as many or as few as you want - we usually do 2) and chorizo for 3 - 4 mins and remove from pan
(you need a few bowls for this one as you will have gatherd)
Add the rice and fry for 3 mins.
Bung everything back in the pan and add 600ml of veg stock, cover and leave to simmer for 20 mins, stir half way thru. It might need a little longer.
You can add tobasco to spice it up if you wish.