Start by sautéing some leek, garlic and red pepper in olive oil.
In a separate pan brown
4 cut chicken thighs
2 Diced chorizo sausages
Combine and add
2 cups aborio rice and cook until clear
1 litre chicken stock
Combine in an oven proof dish
Bake at 180c for 40 minutes
Top with grated Parmesan
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