Preheat the oven to 180°C.
Heat the olive oil in a frying pan and cook the chicken breasts over high heat until golden brown. Do the same with the pork fillets, adding more oil if necessary. Spoon the meat into an ovenproof dish.
Fry the onion until soft and glossy. Add the peppers and fry until soft, then add the garlic and rice.
Add the tomato paste followed by the tinned tomatoes, chorizo, red peppers, chillies and bay leaves. Season to taste.
Spoon everything into the dish and pour the stock and wine over. Cover and bake for about an hour. Stir once or twice while cooking and, if you’re using prawns, add them in the last 10-15 minutes. Garnish with parsley before serving.
Serve with a large salad and ‘zhoozh’ it up with prawns.
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