Heat the oil in a large, wide cast iron pan (or a heavy-based, ovenproof large frying pan) over a medium-high heat.
1 tbsp vegetable oil
Place the chicken thighs in the pan, skin-side down. Cook for 4-5 minutes until the skin is golden brown. Turn oven and cook for another couple of minutes.
Remove the chicken from the pan and place on a plate.
Add in the chopped onion, celery, and red pepper. Cook for 3-4 minutes, until the vegetables start to soften.
1 onion, 2 sticks of celery, 1 red bell pepper
Add in the chorizo and cook for a further two minutes.
100 g (3.5 oz) chorizo
Add in the oregano, garlic, and tomato puree. Stir, then add in the rice. Stir again to coat the rice in the oil.
Pour in the wine and stock, give everything a stir, then place the chicken, skin-side-up in the rice.
4 tbsp (60 ml) white wine, 900 ml (3 3/4 cups) hot chicken stock
Arrange the chopped tomatoes around the chicken and the lemon slices on and around the chicken.
10 cherry (grape) tomatoes, 1 lemon
Place a lid on the pan (or cover tightly in foil) and place in the oven for 35-40 minutes, checking on the rice a couple of times in the last 10 minutes, until the rice is tender.
Take out of the oven and sprinkle with parsley before serving.
1 tbsp chopped fresh parsley
Video
Notes
Can I make it ahead?I love this served straight from the oven, but you can make the whole dish ahead and reheat later, or save leftovers and reheat later.
Cook the dish, then cool as quickly as possible, cover and refrigerate. If you've made the whole dish ahead, take the cooked dish out of the refrigerator an hour before heating up to take off some of the chill, then place in the oven at 170C/325F with the lid on for about 30-35 minutes.
Check about halfway through reheating and add a splash of hot water or stock if it's looking a little dry.
Ensure the dish is piping hot all the way through before serving.
If you're just reheating leftovers, make sure the leftovers are quickly cooled, covered, and refrigerated. Then you can reheat in the microwave in individual portions until piping hot throughout. This should take around 4-5 minutes.Will it freeze ok?It's best when cooked and served fresh, but you can freeze it. Quickly cool, cover and freeze in individual portions. Defrost overnight in the refrigerator and reheat as per the ''make-ahead' instructions above.Nutritional information is per serving. This recipe serves 6 people.