Ingredients: 

• 2 chicken chop / deboned whole leg, skin removed and cut into bite-size pieces

• 3 medium-sized chorizo, sliced thick

• 2 tsp smoked paprika

• 2 tsp garlic powder

• 1 pinch saffron

• 3 cups Arborio rice / short-grained Japanese rice would work too

• 3 cups chicken stock

• Salt & pepper

• Olive oil

Method:
1. Marinate the chicken in paprika, garlic powder, saffron, salt and pepper. 

2. Start the rice cooker in "cook" mode and add olive oil 

3. Add in marinated chicken and chorizo, give it a good mix. 

4. Open up after a few minutes and give everything a good stir again.  Check for seasoning

5. Add in the rice, and stir everything together.

6. Add in chicken stock, stir everything and check seasoning (again!)

7. Close and let cook until cooking cycle is complete.

Serve the rice with a five-minute egg or an air-fried chicken (marinated with the same spices above; then cooked at 180C for 15 minutes, then at 200C for the last 3-4 minutes), and a small wedge of lemon.