Dissolve the stock pot in 1 litre boiling water. Set aside.
Cut your peppers in half and remove the seeds and pith. Lay the halves in a baking dish and drizzle with one third of the olive oil. Season with black pepper. Bake for 15 minutes at 200°C, 190°C fan, Gas mark 6 or until a little soft but still retaining their shape. Bring out and leave to cool once ready.
Heat the remaining olive oil over medium-high heat and fry the chicken and chorizo until well browned. Remove from the pan and reserve. To the residual oil, add the onion then garlic. When softened, add paprika and rice. Coat the rice in the oil and toast for 30 seconds or so, stirring occasionally. Gradually add the stock, stirring constantly.
Once the risotto is ready and the rice is good and al dente, you should have used the stock. Return the meat to the pan. Pile the risotto into the pepper halves and top with sliced chargrilled red pepper. Return to oven and bake for 15 more minutes, or until a little charred and soft. If desired, serve with parsley and lemon.
All information provided by Jungle Creations Media Group & Unilever.