Preheat the oven to 210°C/190°C fan. In a large bowl, mix together the chicken thighs, two-thirds of the smoked paprika, one-third of the olive oil and plenty of salt and black pepper.

Set a large, ovenproof casserole dish over a medium heat and another third of the olive oil. Once hot, add the chicken thighs skin-side down and cook for 5-6 minutes, until browned. Remove from the pan and set to one side. You may need to do this in batches depending on the size of your pan.

Lower the heat to medium-low and add the remaining olive oil. Add the sliced onion, chopped garlic, chopped rosemary, the remaining paprika and a pinch of salt. Cook gently for 5-7 minutes, until softened.

Pour in the chopped tomatoes and the butter beans, including the water from the tin. Use one of the the now empty tins and fill it with orzo: 1 full tin is 250g of orzo, so scale up or down as needed. Pour the orzo into the casserole pan. Fill the other tin to the brim with water and add this too. Bring to a simmer then add the chicken back to the pan, skin side up, trying to make sure the skin is exposed.

Carefully transfer the casserole pan to the preheated oven (uncovered). Cook for 30 minutes until the sauce has thickened, the orzo is tender and the chicken skin is crispy. Remove the pan from the oven and leave to stand for a few minutes before serving.