- Heat oil in medium size pan to a high heat.
- Add Chicken pieces and brown all sides, cover with a lid ensuring that all chicken pieces have taken on a rich brown colour approx 15 minutes .Remove from the pan and set aside.
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Lower the heat slightly in pan and add Chorizo stirring quickly to caramelise the chorizo and release all the beautiful flavoursome oils from the chorizo approx 5 minutes.
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Next, add in all the vegetables - red onion, peppers, courgettes and Garlic. Stir till softened.
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Once softened add in the spices - chilli flakes, turmeric and smoked paprika and stir.
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Return the chicken pieces to the pan along with the wine , fresh basil , rice and stock.
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Season well with salt and freshly ground cracked black pepper.
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Stir everything together and cover with a lid.
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Lower the heat and leave to cook for 35 minutes until the rice and the chicken are fully cooked
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Remove the pan from the heat and leave the dish to sit for 10 minutes to absorb any remaining liquid.
