Arroz Con Pollo

I don't know much about it besides from the fact that it tastes delicious!!

Ingredients
1.6kg whole fresh chickenpieces
1 tbs olive oil
2 (about 120g each) spicy chorizo, halved lengthways, thinly sliced
1 large red capsicum, halved, deseeded, coarsely chopped
1 red onion, coarsely chopped
2 garlic cloves, finely chopped
Large pinch of saffron threads
2 tsp sweet paprika
1 tbs dried oregano
125ml (1/2 cup) white wine
2 tbs dry sherry
1 x 425g can diced tomatoes
295g (1 1/3 cups) arborio rice
625ml (2 1/2 cups) chicken stock
1/4 cup chopped fresh continental parsley

Method
1. Heat the oil in a 2.5L (10-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the chicken pieces and cook for 4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken pieces.

2. Add the chorizo, capsicum, onion and garlic to the dish. Cook, stirring often, for 10 minutes or until the chorizo is brown. Stir in the saffron, paprika and oregano.

3. Add the wine and sherry and cook, stirring, for 5 minutes or until the wine reduces by half. Return the chicken to the dish. Add the tomato, rice and stock, and stir to combine. Season with salt and pepper. Cover and bake in oven, stirring halfway through, for 40 minutes. Remove from oven and set aside for 10 minutes to rest.

4. Divide among serving dishes and sprinkle with the parsley. Serve.

Enjoy!