Ingredients

• 100g/3½oz basmati rice
• 200ml/7fl oz chicken stock
• 2 tbsp olive oil
• ¼ onion
• chopped
• 1 garlic clove
• finely chopped
• ½ small chorizo sausage
• finely chopped
• 1 chicken thigh
• bone removed
• salt and freshly ground black pepper
• smoked paprika
• to dust
• 1 orange
• juice and zest only
• 1 sprig fresh thyme
• chopped
• fresh basil
• to garnish

Directions

• Preheat the oven to 180C/350F/Gas 4.
• In a large pan
• simmer the rice in the chicken stock until just cooked. Drain of any excess liquid.
• Heat one tablespoon of oil in a pan and fry the onion and garlic until softened. Add the chopped chorizo and fry gently for a further 3-4 minutes.
• Add the cooked rice to the pan and stir to coat in the juices.
• Meanwhile
• heat the remaining oil in an ovenproof frying pan
• season the chicken thigh well with salt and freshly ground black pepper and dust with smoked paprika. Open the chicken thigh out so that it's flat
• then fry until golden-brown on all sides. Transfer to the oven and roast for 7-10 minutes
• or until completely cooked through.
• Remove from the oven
• set the chicken aside and place the pan back on the heat. Add the orange juice and zest and the chopped fresh thyme and simmer for 3-4 minutes
• or until sticky. Return the cooked chicken to the pan to coat in the sauce. Slice into three or four pieces diagonally.
• To serve
• pile the rice in the centre of a serving plate and arrange the chicken on top. Garnish with fresh basil.