Spanish rice with chicken and chorizo

1. Remove the skin and bones from the chicken thighs. Then cut the meat into cubes.
2. Mix the chicken with a pinch of salt, pepper, 1 tablespoon of olive oil and 1 tablespoon of lemon juice.
3. Peel and dice the onion and garlic.
4. Wash and chop bell pepper and green beans into small pieces.
5. Cut the chorizo into slices.
6. Heat a little olive oil in a frying pan.
7. Add the chicken and fry it for about 2 minutes.
8. Then add the chorizo and fry everything for another 2 minutes, after which transfer the meat and sausage to another container.
9. In the same pan, fry half of the onion and pepper. The vegetables should soften slightly after about 5 minutes. Finally, transfer them to another container.
10. Blend the other half of the onions, garlic and tomatoes to a smooth paste.
11. Stir-fry the vegetable paste with smoked paprika and a bit of salt and pepper.
12. If necessary, add a little olive oil. Stir-fry the whole thing until the paste thickens and takes on an intense red color (about 15 minutes).
13. Add the meat, sausage, the rest of the vegetables (don't forget the green beans), saffron and rosemary, and pour the broth over everything and season with salt (the broth should be quite salty, the addition of rice will balance the whole).
14. When the broth begins to boil, add the rice and cook uncovered for about 10 minutes.
15. After this time, most of the broth should be absorbed. The cooking time and the amount of liquid needed may depend on the rice used. Add more broth or water if necessary. If, on the other hand, the broth is not completely absorbed, reduce the heat and cook for another 3-5 minutes.
16. At the very end, cover the pan, remove from heat and let stand for 5 minutes.
17. Serve with lemon quarters.

Recipe prepared in cooperation with the store Kuchnie Świata