Spanish Chicken and Dirty Rice

Steps

1. Preheat the oven to 170°C or 325°F.
2. Mix together quarter of a teaspoon each of salt, garlic salt, black pepper, white pepper, and one teaspoon of paprika. Rub this seasoning onto the skin of six chicken thighs.
3. Heat two tablespoons of vegetable oil in a large wide cast iron pan or a heavy-based oven-proof large frying pan over medium to high heat.
4. Place the chicken thighs in the pan skin side down and cook for four to five minutes until the skin is golden brown. Turn them over and cook for another couple of minutes.
5. Remove the chicken from the pan and place on a plate.
6. To the same pan, add in a finely diced onion, two sticks of celery that have been finely chopped, and a red pepper that's been sliced into strips. Cook for three to four minutes until the vegetables start to soften.
7. Add 100 grams or three and a half ounces of chorizo that's been sliced into half moons and cook for a further two minutes.
8. Next, add one teaspoon of dried oregano, two cloves of minced garlic, and two tablespoons of tomato puree. Stir it all together.
9. Add in 250 grams or one cup of basmati rice and stir again to coat the rice in the oil.
10. Pour in four tablespoons of white wine and 900ml or three and a quarter cups of hot chicken stock.
11. Give everything a stir then place the chicken skin side up in the rice.
12. Arrange 10 cherry tomatoes that have been sliced in half around the chicken and one lemon that's been sliced on and around the chicken.
13. Place a lid on the pan or cover tightly in foil and then place it in the oven to cook for about 35 to 40 minutes until the rice is tender. Check the rice a couple of times in the last 10 minutes to ensure it is cooked.
14. Take out of the oven and sprinkle with parsley before serving.