Step 2

Add a little more olive oil to the casserole and fry the onions over medium heat for 10 minutes, stirring frequently, until softened but not browned. Add the remaining oil, then the peppers, and cook for another 5 minutes.

Step 3

Add the chorizo, sun-dried tomatoes, and garlic; cook for 2–3 minutes. Add the rice and stir well to coat it in the oil. Stir in the tomato purée, paprika, bay leaves, and chopped thyme.

Step 4

Pour in the stock and wine. When the liquid starts to bubble, reduce to a gentle simmer. Press the rice down into the liquid to submerge it. Place the chicken pieces on top. Nestle the lemon wedges and olives around the chicken.

Step 5

Cover and cook in the oven for 50 minutes. The rice should be cooked but still have some bite, and the juices should run clear when the thickest part of the chicken is pierced. If not done, cook for another 5 minutes and check again.