this dish can be prepared in advanced and reheated before serving
Ingredients
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
Method
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