Ingredients

• 1 1/3 kg chicken, cut into pieces
• 2 tablespoons flour
• salt and pepper
• 3 tablespoons olive oil
• 1 onion, cut into rings
• 1 green pepper, slit
• 1 red pepper, slit
• 1 garlic, pressed
• 150 g chorizo sausage, slit
• 1 tablespoon tomato puree
• 200 g long grain rice
• 450 ml chicken broth
• chile
• thyme
• 120 g ham, cut into cubes
• olive
• parsley

Instructions

1. Mix flour, salt and pepper in a freezer bag, add chicken, close bag and shake.

2. Heat oil in stewpot or big skillet, stir-fry chicken for about 15 minutes on both sides. Remove from pan and put it on a plate.

3. Add red and green pepper as well as onion and steam the veggies for about 3 minutes. Add garlic, chorizo and tomato puree and stew for another 3 minutes. Add the rice until it is

4. Stir in chicken broth, chillies, thyme, salt and pepper and bring it to broil. Cover the stewpot ant let it simmer for about 30 minutes.

5. Add ham, olives and the parsley, let it simmer another 5 minutes.