Instruction

• Preheat the oven to 180°C/Gas mark 4
• Have the chicken joints ready to cook
• Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan
• Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go
• Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done
• Add a little more olive oil to the casserole and fry the onions over a medium heat for 10 minutes, stirring frequently, until softened but not browned
• Add the rest of the oil, then the peppers and cook for another 5 minutes
• Add the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes
• Add the rice, stirring to ensure it is well coated in the oil
• Stir in the tomato paste, paprika, bay leaves and chopped thyme
• Pour in the stock and wine
• When the liquid starts to bubble, turn the heat down to a gentle simmer
• Press the rice down into the liquid if it isn't already submerged and place the chicken on top
• Add the lemon wedges and olives around the chicken
• Cover and cook in the oven for 50 minutes
• The rice should be cooked but still have some bite, and the chicken should have juices that run clear when pierced in the thickest part with a knife
• If not, cook for another 5 minutes and check again