Method

1. Heat a drizzle of olive oil in an oven safe sauté pan - preferably one that the dish can be presented in - over a medium-high heat. Add the chicken pieces.
2. Cook until chicken is brown on all sides then remove and place aside for later.
3. Heat a drizzle of olive oil. Add the onion and chorizo, with a pinch of salt. Fry until the onions soften, then add the celery and garlic and cook for a minute or so.
4. Add the cauliflower, rice and smoked paprika. Stir to ensure it is mixed evenly.
5. Add the thyme, bay leaves, tomato and chicken stock. Gently mix so the liquid covers the rice.
6. Place the chicken thigh pieces on top of the rice, skin side up. Bring the liquid up to a boil then turn it down to a gentle simmer. Stirring the rice every few minutes will help it cook evenly.
7. Cook for 30 minutes until chicken is cooked through, top with parsley and serve.