Wash and dry all produce. Core, seed and thinly slice the bell peppers. Halve, peel and dice the onions. Mince or grate the garlic. Thinly slice the chorizo into rounds.

Heat a large pan over medium heat. Add the chorizo to the pan and cook for 1-2 minutes per side, until the chorizo oil renders and the chorizo crisps. Set it aside, leaving the oil in the pan. Remove the pan from the heat.

Cook the chicken: Season the chicken on all sides with salt and pepper. Heat the same pan over medium heat (if the pan is too dry, add a drizzle of oil). Add the chicken to the pan and cook for 5-6 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.

Add the onions, garlic, peppers, and a large drizzle of oil to the same pan over medium heat. Cook, tossing for 5-6 minutes, until softened. Add the dry rice to the pan and stir to coat. Add 2 1/4 cups water, a pinch of salt, and the chicken stock concentrates to the pan. Stir, cover, and reduce to a low simmer for 15-20 minutes, until the rice is tender. TIP: If the rice absorbs all the water before it’s tender, simply add a splash of water to the pan.

Prep the remaining ingredients: Meanwhile, cut the lemon into wedges. Finely chop the parsley. TIP: Use this extra time to get caught up with clean up, emails, or relax with a glass of wine!

Once tender, stir the rice and season generously with salt and pepper. Place the chicken on top and sprinkle with the chorizo. Cover the pan and increase the heat to medium-high for 2-3 minutes, until a golden brown crust forms on the bottom of the pan and the chicken is heated through. TIP: Peek at the rice to make sure the crust doesn’t burn; adjust heat accordingly. Remove the pan from the heat and finish with a sprinkle of parsley and a few squeezes of lemon. Enjoy!