Mince the garlic and onion, then cut the green pepper and tomato (unpeeled) into 2 cm cubes. Slice the chorizo into 1 cm thick rounds.
Cut the chicken thighs into 3 cm cubes, and coat in the 4 listed spices and salt and pepper.
Boil 2 cups of water in a small pot, and dissolve the soup stock cubes. Once dissolved, turn the heat down very low.
Lightly fry the onions and garlic in butter and olive oil. Add the chopped chicken and chorizo and fry, then add in the 1/2 teaspoon of salt.
Add the rice and lightly fry, then add and very briefly fry the tomato.
Add the Step 2 soup stock water. Bring to a boil a second time, cover with a lid, reduce the heat to low, and cook for 15 minutes.
Stir in the green pepper, cover with the lid again and cook for another 3 mintues.
Story Behind this Recipe
I thought it might be nice to come up with a tasty recipe using chorizo.
The consistency of this dish will change depending on the size of the tomato you use. If the rice still seems hard after cooking, keep the lid on the pot, turn of the heat, and leave to steam for 10 minutes. On the other hand, if it seems a bit too watery, cook with the lid off after adding the green pepper. (Not to self: 20 cm Cristel pot.)