Method
Mash the whole garlic cloves to a paste with the salt, and add to a bowl with lime juice, oregano and chicken. Season with pepper. Cover and allow marinating for 10–15 minutes.
Heat the olive oil in a pan and sauté the chicken until golden brown (7–10 minutes). Also sauté the chorizo.
In a separate pan, soften the spring onion. Add the rice and fry for 3–5 minutes. Then slowly add the stock.
Add the remaining ingredients – plum tomatoes, bay leaf, thyme, paprika – and bring to the boil. Then reduce heat, cover and simmer for 20–25 minutes. For the pepper sauce, place the sliced peppers in the oven at 180 ºC for 25 minutes. Allow to cool and skin.
Cook garlic and onion in the olive oil. Blend with the peppers and crème fraîche. Season with salt and pepper.
Serve rice with the chicken and chorizo, and top with pepper sauce and chopped parsley.