* 4 tablespoons olive oil
* 4 chicken breasts, skinned, boned and cut into bite-sized pieces
* 2 medium onions, sliced
* 1 clove garlic, crushed
* 350g (12 oz) long grain rice
* 1 tablespoon tomato purée
* ½ teaspoon turmeric powder
* 600 ml (1 pint) chicken stock
* ½ teaspoon paprika
* Salt and freshly ground black pepper
* 100g (4 oz) chorizo sausage
* 1 red pepper, de-seeded and sliced
* 1 green pepper, de-seeded and sliced
* 50g (2 oz) black olives
* 1 tablespoon chopped parsley

===Method===
* Rinse the rice in a colander under a cold running tap until the water runs clear
* In a large pot, heat half of the oil and brown the chicken pieces, remove and reserve in a warm place
* Add the onions and Garlic, fry until soft and translucent
* Add the remaining oil and the rice and stir-fry for a few minutes so that the rice is well coated with oil
* Add the tomato purée, turmeric, paprika, chicken stock and season to taste with salt and pepper
* Bring to the boil, add the chicken, chorizo and peppers, cover and simmer on a low heat for 30 minutes so most of the moisture is absorbed into the rice
* Add the olives and mix well

______________________________