Ingredients
8 chicken thighs (skin and bone on)
110g chorizo, diced
1tbsp vegetable oil
500ml chicken stock
1 onion, finely diced
1 red pepper, finely diced
1 yellow pepper, finely diced
3 cloves garlic
1tbsp tomato puree
2 tins chopped tomatoes
1 tin kidney beans, drained
300g halved new potatoes
1tbsp paprika
1tbsp cumin
1tbsp oregano
1tsp cayenne pepper
A few sprigs of fresh thyme
Salt & pepper for seasoning
1 fresh lime
Parsley & jalapenos (for garnish)
Method
- Pre-heat the oven to 190c
- Sear the chicken thighs in the oil in a hot pan then remove
- Add chorizo and gently cook, releasing the chorizo oil into the pan. Remove the chorizo but keep the oil in the pan
- Gently cook the onions and peppers in the chorizo oil until soft then add the garlic and cook for another minute
- Add the tomato puree and cook for another minute then stir in the dried herbs and spices
- Add the chopped tomatoes, chicken stock, kidney beans and potatoes
- Stir, then cover and simmer for 10 minutes
- After 10 minutes, taste for seasoning then add the chorizo back to the pan and nestle the chicken into the sauce
- Add a few sprigs of thyme then cover and cook in the oven for 20 minutes, until the chicken is done and the potatoes are soft
- Squeeze in some fresh lime then garnish with parsley and jalapenos