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1
Cook the chicken in a liter of water with the salt, stock cube and butter for around 40-50 minutes on a medium to high heat.
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2
Once the chicken has cooked remove it from the pan and leave to one side to cool down.
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3
The rice will be boiled in the same water.
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4
Use your judgement as to how much water you'll need, as a lot of it would have evaporated through cooking the chicken.
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5
If you don't add enough of the water you can always add more along the way.
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6
Cook the rice.
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7
About 12-15 minutes.
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8
Let it stand for about 5 minutes or so.
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9
If there is any liquid left with the rice, drain after this time has passed.
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10
Once the chicken is cool enough to handle de-bone and shred.
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11
Mix the rice and chicken together.
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12
Preheat the oven to 200 Celsius.
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13
Using a medium/large casserole dish spoon the mixture in.
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14
You can layer it by doing rice, then chicken then rice again but I like mixing it all together before hand.
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15
Flatten the surface using the back of your spoon or a spatula.
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16
Crack the egg into a small bowl and using a fork beat the egg well.
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17
Spread the egg mixture onto the rice, make sure it covers all the surface (use 2 eggs if needs be).
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18
Once its cooked it'll give it a nice crunchy texture on top and remains soft underneath.
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19
Slice the chorizo and cover the rice with it.
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20
You can use as little or as much as you like.
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21
I like completely covering it in chorizo but this one in the photo my mother made.
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22
Bake in the oven for about 20 minutes or until the top layer is golden brown.
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23
Serve with a salad of your choice.
