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1
Skin and de-seed the tomato.
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2
The easiest way to do this is to to make a cross in the skin at the bottom and then plop it in a bowl of boiling water for 3-4 minutes, turning it over every now and again.
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3
Pour away the water and when it's cool enough, peel off the skin.
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4
Quarter the tomatoes, squish out the seeds and then dice the flesh.
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5
Get a large frying pan on a medium heat with some olive oil.
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6
Once the oil is hot, add the chicken and fry it for 5 minutes or so, until golden.
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7
Remove from the pan and set aside.
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8
Add the rice to the pan that was used for the chicken (add more oil if needed) and fry for 3-4 minutes, stirring continuously, until the rice turns translucent.
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9
Remove form the pan and set aside with the chicken.
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10
Add the sliced chorizo to the pan and fry for 2-3 minutes until it starts to release it's oil.
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11
Then add the onion, celery, peppers, garlic and tomato.
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12
Fry for a further 3-4 minutes until the vegetables are beginning to soften.
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13
Add the rice and chicken back to the pan along with the stock, saffron, parsley and smoked paprika.
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14
Stir it all together.
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15
Turn the heat to low and leave to cook for 20-30 minutes - stirring occasionally - until most of the liquid has been absorbed.
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16
Serve and enjoy!
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17
:)
