NOTE : I cooked the onion, garlic and chopped tomatoes in a frying pan before adding it to the chicken tray bake, but you can easily add these straight into the baking tray with the chicken, chorizo and peppers to make this a one pot dish.

• Preheat oven to 190°F (374°C)
• Before placing the chicken into a large baking tray, cut off the excess skin that isn’t directly attached to the thigh. Add the peppers into the pan, then the chicken thighs and chorizo.
• Coat in 1 tbsp olive oil, paprika, salt and pepper. Pop in the oven for 30 minutes.
• Meanwhile, add 1 tbsp of olive oil into a large saucepan. Add the onion into the pan and season with salt and optional chilli flakes. Saute for 5 minutes, or until softened.
• Next, add the garlic into the pan to cook for 2 minutes before adding the 3 cans of chopped tomatoes. Stir to combine and cook for 15-20 minutes, until reduced nicely.
• When your oven timer goes off, add the reduced chopped tomato mixture evenly into the tray. Scatter the green olives and pop back into the oven for another 30 minutes.
• Cook the rice during this time.
• After 30 minutes, the chicken should be fully cooked and your kitchen will smell divine. Serve a portion of rice with the Spanish chicken. Top with fresh parsley, a crack of black pepper and a pinch of flakey salt. Enjoy!