First up, season your chicken with a good bit of salt and brown it in a large pan. Remember we are going for a 1 pot meal here, so make sure it’ll be large enough to hold the cooked rice too. Once the chicken is nicely browned, remove it from your pan and set aside. Remove any excess chicken fat from your pan, this will depend on what cuts you use, but those thighs I like, tend to give off a lot of fat.

Next, add your chopped chorizo to the pan to brown and render out that delish garlicky, paprika flavored oil. Once browned, remove the chorizo from the pan and set aside with the chicken.

Add in your onions, red pepper, cilantro stems, a good pinch salt and cook until translucent. Remember that the salt here is going to be used to season all the rice you add in, so be generous, you want this to taste good. And be sure to scrape up any browned bits from the chicken and chorizo that are left at the bottom of the pan. You want all that good stuff. Once all your aromatics are nice and soft you can go ahead and add in your crushed garlic, tomato paste and turmeric and cook till you can smell the garlic and your tomato paste is slightly brown, maybe 1-2 mins, not long, and make sure you don’t burn this.

Now you’re ready to plate up. I suggest you make sure to get some of the brown crispy bits of rice that will be at the bottom of the pan and definitely top with lots of cilantro. (Far more than the lame amount I used in these pics.) And, eat up!