10 oz (300g)chicken thighchopped bite sized pieces
2Tbsextra virgin olive oil
1medium onionfinely diced
1cup (140g)garden peasfresh or frozen
1⅓cups (250g)cherry tomatoeschopped
1cup (200g)arborio ricerisotto long grain rice
1chicken cube stock
fresh chopped parsley
salt and pepper to taste
In a bowl, toss the chicken with olive oil, paprika, oregano, chili flakes, salt, pepper and leave it to macerate in the fridge for a while (the longer the better).
Set a large skillet on high heat. When hot, add the chicken and pan-fry for 5 minutes, until it starts to get golden on the sides, but not entirely cooked. Remove the chicken from the pan and set aside.
In the same pan, add chorizo, onion and garlic. Cook for about 10 minutes until the onion softens. Then return the chicken to the pan together with peas, cherry tomatoes, red pepper, rice, cube stock and 4 cups of water. Cover with a lid and cook on low heat for about 25 minutes, stirring from time to time.
Season with salt and pepper to taste, garnish with fresh parsley and fresh lime juice.