2 1/2 lb skinless chicken thighs or pieces (1.25 kg)
1 tsp salt
1 tbsp olive oil
8 oz chorizo sausage, cut in 1 inch pieces (250 g)
1 onion, chopped
3 garlic cloves, minced
3/4 tsp each pepper and turmeric
1 can (28 oz/796 ml) diced tomatoes, drained
3 cups chicken stock
2 cups long-grain rice
1 sweet yellow pepper, chopped
1 cup frozen peas
2 tbsp chopped fresh parsley
Sprinkle chicken with 1/4 tsp of the salt.
In large Dutch oven, heat oil over medium high heat; brown chicken.
Remove to plate.
Add chorizo, onion, garlic, pepper, turmeric and remaining salt to pan; cook over medium heat, stirring occasionally, until onion is softened, about 4 minutes.
Stir in tomatoes and stock, scraping up brown bits on bottom of pan.
Return chicken and any accumulated juices to pan; bring to boil.
Reduce heat, cover and simmer for 15 minutes.
Stir in rice; cook, covered, for 20 minutes.
Stir in yellow pepper, peas and parsley; cook, covered, until rice is tender and juices run clear when chicken is pierced, about 5 minutes.