1kg chicken drumsticks
1 red pepper
1 green pepper
2 onions
2 cloves of garlic
250gms small chorizo
250gms risotto rice
500mls chicken stock
Tomato puree

Heat a little olive oil in a heavy pan - preferably wide and fairly shallow - but large enough to take all the ingredients. Brown the chicken drumsticks, remove, drain and keep to one side. Peel and slice the onions and garlic and cut the peppers into good sized chunks.

Put into the pan adding a little more oil if needed. Cook for about 5 minutes until they start to brown. Stir in the rice and sliced chorizo sausages and cook for a couple of minutes, stirring all the time. Add the stock and tomato puree and season well with salt, pepper and hot paprika. Bring to the simmer, then lay the chicken drumsticks on top, cover with a well fitting lid and cook for about 1 hour. Serve with watercress and orange salad.

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