Cook the chicken in a liter of water with the salt, stock cube and butter for around 40-50 minutes on a medium to high heat.

Once the chicken has cooked remove it from the pan and leave to one side to cool down.

The rice will be boiled in the same water. Use your judgement as to how much water you'll need, as a lot of it would have evaporated through cooking the chicken. If you don't add enough of the water you can always add more along the way.

Cook the rice. About 12-15 minutes.

Let it stand for about 5 minutes or so. If there is any liquid left with the rice, drain after this time has passed.

Once the chicken is cool enough to handle de-bone and shred.

Mix the rice and chicken together.

Preheat the oven to 200 Celsius.

Using a medium/large casserole dish spoon the mixture in. You can layer it by doing rice, then chicken then rice again but I like mixing it all together before hand.

Flatten the surface using the back of your spoon or a spatula.

Crack the egg into a small bowl and using a fork beat the egg well.

Slice the chorizo and cover the rice with it. You can use as little or as much as you like. I like completely covering it in chorizo but this one in the photo my mother made.

Serve with a salad of your choice.