• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve the pepper and discard the core and seeds. Slice into thin strips.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the tomatoes.
• Roughly chop the parsley (stalks and all).

• Pop the pepper onto a lined baking tray and drizzle with oil.
• Season with salt and pepper and toss to coat.
• Roast on the top shelf of your oven until charred and soft, 15-20 mins.
• When the pepper has been cooking for 5 mins, add the tomatoes to the tray and pop back into the oven for the remaining time, 10-15 mins.
• Once cooked, remove from the oven and cover to keep warm.

• While the veg roasts, place a large pan over high heat with a drizzle of oil.
• Once hot, add the diced chicken and chorizo. IMPORTANT: Wash hands after handling raw meat.
• Season well with salt and pepper.
• Fry until browned, stirring occasionally to prevent sticking, 4-6 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. It will still taste delicious once cooked!

• Add the garlic and paprika to the pan and cook until fragrant, 1 min.
• Stir in the rice and cook for 1 min more.
• Pour in 500ml water (double for 4p) along with the stock powder and tomato paste.
• Cover with a lid and bring to the boil.
• Reduce the heat to medium and simmer, covered, for 10 mins.

• Once cooked, remove from the heat and set aside (still covered) for another 10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Once ready, fluff up the rice with a fork.
• Add the roasted pepper and tomatoes to the pan. 
• Stir through half the sweet chilli sauce and half the parsley.
• Season to taste with salt and pepper.

TIP: Add a splash of water if you feel it's too dry.

• Finish with a sprinkling of the remaining parsley and a drizzle of remaining sweet chilli sauce.
• Place the pan on the table and allow everyone to help themselves.