Chicken with Chorizo & Rice

This is based on Delia Smith's Chicken Basque with a couple of tweaks.

1. 1

   Start by seasoning the chicken pieces well with salt and pepper. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Peel the onion and slice. Drain the dried tomatoes, wipe dry with kitchen paper and cut into ½ inch (1 cm) pieces.
   
   Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown to a golden colour on both sides. As they brown remove them to a plate lined with kitchen paper. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.
   
   Now add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour. Then, stir in the rice and, when the grains have a good coating of oil, add the sun-dried tomato paste, paprika and chopped thyme. Pour in the stock and wine, and add some seasoning. As soon as everything has reached simmering point, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it's important to keep the rice down in the liquid). Finally, place the wedges of orange in among the chicken and scatter with the olives.
   
   Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite. Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour.