INGREDIENTS
8
Chicken thighs, free-range skin off
50 g
Chorizo, quality
3
sprigs Flat-leaf parsley, fresh
2 cloves
Garlic
2
Lemons
1
Onion
300 milliliters
Chicken stock, organic
250 g
Wholemeal basmati rice
1 tbsp
Paprika, sweet smoked
1
Pepper, red or yellow
1
Olive oil
500 milliliters
Passata