1: Finely chop the garlic, onion and pepper and fry in a small pan until mushy.

2: Cut each chicken breast into 4 pieces.

3: In a 5.5cm deep by 26cm diameter frying pan cover the base with oil and gently fry the chicken until slightly brown. When done, take out the chicken and throw away the leftover oil.

4: Add the chicken back to the pan and also add the mushy mix from the other pan.

5: Add the chicken stock cube by sprinkling it over, add 1tbsp of food colourant and salt to your own taste

6: Cut each chorizo into 3 pieces and add to the pan.

7: Fill the pan with water, leaving approximately 1cm without water and bring to the boil. Taste to see if you need to add more salt.

8: Pour in the rice evenly and stir. Boil and stir ocassionally until the water has dissolved. Leave to stand for 5 minutes before serving.

9: Enjoy…