Begin by removing any fat or sinew from the chicken breasts, then cut into large chunks and set aside. Now take the Chorizo sausages and cut into chunky slices, then take the pack of bacon and dice it small. Continue by removing the top of the red pepper, then washing it before removing the seeds and white stalk inside then cutting into thin fingers. Then prepare your spice mix adding the individual ingredients into a cup or mug so you have everything ready to go.

Next take the basmati rice, add to a sieve then take a large bowl and allow water to run over the rice into the bowl beneath on which you have placed the sieve, so the rice is submerged in the water and you can use both hands to wash the rice. Wash thoroughly then leave the rice to drain in the sieve. Now take a large non-stick saucepan and add a dessert spoon of vegetable and heat until hot. Add the chicken chunks and fry on each side on a high heat for 1-2 minutes to get a golden sheen then set aside. Now add the bacon, stir fry for 20 minutes before adding the chorizo and frying on each side on a high heat for 1-2 minutes to get a golden sheen as well, then add the red peppers and stir fry for another 2 minutes before adding the spice mix. Add back the chicken then add the stock, tomatoes and rice, mix thoroughly and place a lid on the top. Bring to a boil then reduce the heat and simmer for 20 minutes. Serve onto plates and allow to cool for a couple of minutes before eating.