Spanish Chicken With Chorizo
Use a wide, shallow and heavy based casserole pan.
Fry onion in the olive oil on a medium heat until soft, then add the Chorizo, Garlic, Oregano and Paprika, continue cooking gently for 2 minutes.
Turn up the heat slightly then add the Tomato Puree and White Wine cook for another 5 minutes, while stirring occasionally, until the wine has reduced.
Stir in the Peppers, Tinned Tomatoes, Chicken Stock and keep stirring until everything has come together
Finally, lower the heat to a simmer and place in the whole chicken thighs covering with the sauce. Season with Salt and Pepper.
Cover with a lid or foil and cook in the oven for 20 mins on 180c, until the chicken is cooked through. Remove the lid and place back in the oven for a further 15 minutes.
Serve with Long Grain Rice and Green Beans.