Chicken and Chorizo with tomatoes

this dish can be prepared in advanced and reheated before serving


225 g Spicy Chorizo  that you can buy from Nussbaums

2 red onions , peeled quart ed length ways

8-12 medium to large chicken large thighs, trimmed of excess fat

1 heaped teaspoon of paprika

1 large garlic, peeled and finely chopped

1 tsp dried origanum

1 cup dry white wine

1 Cup chicken stock (use only 1/2 stock cube)

1 can 400 g  peeled whole tomatoes in juice



Heat the oil in a large sauce pan over a medium heat.  Fry the onions and Chorizo and onions for 7-8 minutes turning occasionally to soften the onions and release the chorizo oils. Remove with a slotted spoon and set aside, leaving the red- tinged oil in the pan. Add the chicken pieces to the pan.  Sprinkle with paprika, garlic and origanum over season lightly and then turn the heat up a little. Brown the chicken on both sides about 4 minutes per side. Pour in the wine and scrape gently around the pan to deglaze. Stir in the Chorizo, onions, stock and tomatoes mashing the tomatoes in with a fork. Reduce the heat to low and simmer uncooked for 45 minutes, stirring occasionally. Garnish as desired then serve with baby tomatoes or rice and vegetables


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