vickys spanish chicken

Ingredients vickys spanish chicken

175 grams thickly sliced chorizo sausage
8 boneless chicken thighs
1 large red onion sliced
1 clove garlic crushed
3 bell peppers - 1 red 1 yellow & 1 green thinly sliced
400 can grams chopped tomatoes
2 tsp smoked paprika
270 ml hot water or 200ml water + 70ml dry sherry
12 green olives (optional)

how to make vickys spanish chicken

Preheat oven to gas 3 / 160C / 325°F

Fry the chorizo in a non-stick pan until the fat runs out, then remove with a slotted spoon and put in a large casserole dish

Trim any fat from the chicken thighs then brown each side in the chorizo fat before placing in the casserole dish

Cook the onion in the chorizo fat until soft then add the peppers & garlic and cook for 2 minutes

Add the tin of tomatoes and heat until simmering, then add the paprika, water and sherry if using

Pour the whole lot over the chicken and chorizo, cover and ovencook for an hour

Add the olives if using and stir through

Nice served with spiced rice or spanish potatoes