Chicken, Chorizo and Soy Pilaf

Heat the oil in a large, deep frying pan and stir fry the chicken in batches until lightly browned. Remove from the pan and set aside. Add the chorizo pieces, shallots and pepper to the pan and fry for 5 minutes, then stir in the ginger. Add the rice, stir well to coat with the oil in the pan and pour in 300ml of the stock and the tomatoes. Return the chicken to the pan, cover and simmer for 20 minutes. Stir in the sweetcorn, season to taste, re-cover and simmer for a further 10 minutes or until the rice is tender, adding the rest of the stock as necessary. Sprinkle over the soy sauce and serve at once garnished with the snipped chives.