Ingredients (Serves One)

• Chicken Thigh Fillet
• Chorizo, Thinly Sliced And Cooked
• 1/2 Red Pepper, Diced
• 1/2 Red Onion, Diced
• 2 Garlic Cloves, Crushed
• Oil
• 200ml Chicken Stock
• Smoked paprika, Oregano, Bay Leaf
• 100g Chopped Tomatoes

Method

1. Place some oil and the chicken thigh fillet into a sauté pan and start cooking
2. Add the red pepper, red onion and garlic
3. Add the cooked chorizo
4. Add the chicken stock, paprika, oregano, bay leaf and chopped tomatoes and give it all a good mix
5. Cover with a lid and simmer for about an hour before removing the bay leaf, breaking the chicken up and serving up

Eating And Storage Tips

The first time I did this I probably did it with nearer to 200ml chopped tomatoes and, as you can see from the photo, it’s almost verging on a soup rather than a stew. So I factored that in and reduce the quantity of it. I went for decreasing the tomato amount rather than the stock as it will also give it a greater balance of flavour.

If you want to give this more bite you could keep the chicken whole and serve everything up around it. You could add chunkier vegetables in as well, carrots would work well but you could also do the choriszo so it’s slightly thicker.

It’s also a great meal for making for more people or doing on a low heat of a slow cooker for a few hours instead. If you are doing this you might want to increase the chopped tomato quantity up again and you could get away with using uncooked chorizo but remember it does release oils which is why I did cooked.

This works wonderfully for leftovers and does well in the microwave; Just remember because there’s a lot of liquid you want to either use a container with a vent lid option or do it in bursts and give it a stir throughout or you might end up with a bubbly splatted mess everywhere!

You could also get away with freezing portions of this, if you did want to increase the quantity, and defrosting it portion by portion to reheat when you want it. The amount of liquid will stop the meat from becoming overcooked or dry during reheating. I would keep it up to a month if freezing or up to two days in the fridge.