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Season 6 chicken thighs with salt and sear in La Española Cooking Olive Oil until golden. Remove from the pan and set aside
In the same pan, soften one large sliced onion and 3 sliced red peppers. Add 100g sun dried tomatoes, 150g sliced cooking chorizo, and 4 sliced garlic cloves. Cook gently until oil has released from the chorizo
Add 350ml white basmati rice and stir to coat in oil. Add 2 tbsp tomato paste, 2 tbsp hot paprika, and a pinch of fresh thyme
Deglaze with 250ml white wine and let bubble for a minute. Add 410ml chicken stock, salt, and pepper. Top with chicken thighs, slices of fresh orange, and black olives. Bring to a boil
Cover with a lid and place in a 180C oven for 1 hour. Remove from the oven and let sit for 10 minutes
Finish with a generous drizzle of La Española Squeezy Chilli Oil