Preheat oven to 180°C/350°F.
Heat chicken broth and set aside
8 cups chicken broth
Mix the smoked paprika, garlic powder, white pepper, cayenne pepper, and colorant in a small bowl.
1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon white pepper, 1 teaspoon Cayenne pepper, Colorant
Season chicken thighs on both sides with around half of the seasoning mixture.
3-4 skin-on chicken quarters
Heat half of the oil in a large skillet on medium-high heat.
2-3 tablespoons Extra Virgin Olive Oil
Fry the chicken pieces on all sides until they begin to golden (around 5 minutes).
Remove chicken pieces from the pan and set aside for use later.
Cut chorizo sausages into 1-inch (2.5cm) pieces. In the same pan used to fry the chicken, cook the chorizo for 3 minutes or until the sausage begins to release the chorizo oil.
18 oz/ 500g raw Spanish chorizo
Remove the chorizo from the pan and set aside for use later.
Reduce heat to medium and pan-fry the onion for 5 minutes or until golden. Add the bell pepper and minced garlic and cook for another 2 minutes.
2 yellow onions, 4 cloves of garlic, 1 small red bell pepper
Add the tomato paste and the remaining spices. Mix well and add a few ladles of chicken broth. Season to taste and remove from the heat.
7 fl oz/ 200ml tomato paste
In the deep-sided sheet pan, pour in the rice and the remaining stock. Add the onion, tomato, and pepper and mix into the rice.
2 cups Bomba rice, 2-3 cups water
Arrange chicken pieces and chorizo around the pan. Place the trimmed head of garlic in the middle of the pan.
1 head of garlic, Salt and pepper to taste
Bake for 40 minutes in total, adding more stock or water every 10 minutes.
Remove from the oven and cover the pan with aluminum kitchen foil. Leave to rest for 10 minutes before serving.