I use the mild or dulce chorizo for this, together with a pinch of dried chilli flakes. If you prefer more heat, use the spicy or piccante variety, but be aware that it can be very hot indeed.

(Serves four)

2 tbsps olive oil
1 large onion, chopped
1 red pepper, cored and sliced
2 cloves garlic, crushed
4 chicken thighs, skinned, boned and diced
Half a 250 g loop chorizo dulce sausage
1 tbsp paprika
Pinch dried chilli flakes
2 tbsps chopped parsley, plus extra to serve
250 ml chicken stock
400 g can chickpeas, rinsed and drained
Salt and pepper
2 tsps cornflour
12 cherry tomatoes, halved
250 g long-grain rice

Heat the oil in a pan and fry the onion until softened. Stir in the red pepper and garlic and fry for two minutes more. Add the chicken and fry until it loses its raw colour.

Peel off the papery skin and dice the chorizo. Add it to the pan together with the paprika, chilli flakes and the parsley and fry for another minute.

Blend in the chicken stock, stir in the chickpeas and season with salt and pepper. Bring to the boil, then lower the heat and simmer for 15 minutes.

Mix the cornflour with a little water and stir just enough into the chicken to thicken it. Simmer for another two minutes and stir in the cherry tomatoes.

While the chicken is simmering, cook and drain the rice, then spoon it round the edge of a large shallow serving dish. Spoon the chicken into the middle, sprinkle with extra parsley and serve.