Spanish Chicken & Chorizo Stew

I normally serve it with roasted cubes of potatoes, very delish.

Its a simple dinner. Roughly chop up some chorizo and fry it off gently until it releases its oils, set aside. You sear off the chicken pieces, we used legs and thighs, dusted with flour and smoked paprika. Remove the skin. Then you add tinned tomatoes, chopped red chilli, sliced red & yellow pepper, sliced onion, garlic, good pinch of oregano, squeeze of tomato puree, pinch of sugar, good pinch of smoked Spanish paprika and plenty of seasoning. It should be a wet stew but thick if you follow me. Add the chorizo for the last half hour of cooking. It should take an hour in total to cook.

The chicken should be loose from the bone. The heat from the chilli should be a background hint and not blow your head off! Its the perfect dinner for a cold winter's night which as we all know at the moment is the only weather we're having.