Instructions

1. Combine the chicken stock and white wine in a saucepan and bring to a simmer.
2. Fry the chorizo in a dry frying pan for 2 minutes, until it starts to release its fat and crisp up. Transfer to a plate. Cook half the chicken until brown and transfer to the plate. Do the same with the remaining chicken.
3. Add the onion and pepper and cook for 5 minutes, until softened. Add the tomatoes and paprika and stir through. Return the chicken and chorizo and stir. Sprinkle over the rice and stir though. Pour over the stock mixture and bring to the boil. Reduce to low and cook uncovered for 15 minutes until the rice is cooked and the liquid has almost evaporated.
4. Stir through the green beans and cook for a further 5 minutes before serving, family style, at the table.