- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: easy
- plain flour, for dusting
- 1 chicken, jointed
- 4 tbsp olive oil
- 2 chorizo sausages, cut into 2cm long pieces
- 2 medium onions, chopped
- 8 cloves garlic, peeled and coarsely chopped
- 2 red peppers, finely diced
- 2 green peppers, finely diced
- 2 yellow peppers, finely diced
- 2 sprigs thyme
- 2 bay leaves
- 1 heaped tsp smoked paprika
- 400 ml Manzanilla sherry
- 1 X 440g can chopped tomatoes
- 2 tbsp chopped parsley
- rustic bread, to serve
1. Season a little plain flour with salt and pepper and dust the chicken in seasoned flour.
2. Heat the oil in a heavy-based saucepan and fry the chorizo until brown.
3. Remove the chorizo from the pan and fry the chicken for about 10 minutes.
4. Remove the chicken from the pan and set aside.
5. Add the onions, garlic and peppers to the pan and cook gently until soft.
6. Stir in the bay leaves, thyme and paprika and fry for about 1 minute.
7. Return the chorizo and chicken to the pan and stir in the sherry. Cook off the alcohol and then add the chopped tomatoes. Bring to a simmer and cook until the chicken is cooked through.
8. Season to taste with salt and freshly ground black pepper.
9. To serve, sprinkle with the chopped parsley and accompany with rustic bread.
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