Ingredients

Steps

• Preheat the oven to 180°C.
• Simmer the rice in chicken stock until cooked and drain excess liquid.
• Fry the onion and garlic in 15ml of oil until soft, then add chorizo for 4 minutes.
• Mix the cooked rice into the chorizo pan to coat with juices.
• Season chicken with salt, pepper, and paprika, then sear in an ovenproof pan until golden.
• Roast the chicken in the oven for 10 minutes until cooked through.
• Simmer orange juice, zest, and thyme in the pan until sticky, then coat the sliced chicken.
• Serve the chicken over the rice and garnish with fresh basil.