This is a hearty one-pot meal, that is full of flavour.br br Serves 6br Ingredients:br 6 chicken thighsbr 2 red peppers, slicedbr 1 large onion, slicedbr 2-3 Tbsp extra virgin olive oilbr 5 oz (150 g) chorizo sausage, cut into ½" (1 cm) piecesbr 2 oz (50 g) sun-dried tomatoes in oil, slicedbr 2 large cloves garlic, choppedbr 1 Tbsp tomato pastebr ½ tsp hot paprikabr 1 cup (250 ml) basmati rice br 10 fl oz (275 ml) chicken stock br 6 fl oz (170 ml) dry white winebr ½ large orange, cut into wedgesbr 1 tsp chopped fresh thymebr 2 oz (50 g) pitted black olivesbr Hot Pepperbr salt and freshly ground black pepperbr br br Method:br Season the chicken with salt and pepper.br Heat 2 Tbsp olive oil in the dutch oven or brasier and brown the chicken pieces – three at a time – on both sides. Remove them to a plate. Add the onion and peppers and allow them to slightly, stirring occasionally.br Add the chorizo, sun-dried tomatoes and garlic and cook until the chorizo has taken on some colour. Stir in the rice and, coating the grains in oil, add the tomato paste, paprika and thyme. Pour in the stock and wine. Bring to a gentle simmer. Place the chicken on top, with the wedges of orange, hot pepper, and scatter with the olives.br Cover with a tight-fitting lid and cook over low heat for about 50 minutes to an hour or until the rice is cooked. -Or cook in a pre-heated oven at 350°F (180°C), for about an 1 hour.br br Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.