Chicken and chorizo with tomatoes

Prep: 15 mins, Cooking: 1 hr
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By Food24 March 13 2019
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Ingredients (10)

30 ml oil
225 g spicy chorizo — skinned and thinly sliced
2 red onions — peeled and quartered lengthways
8-12 chicken thighs — trimmed of excess fat
6 ml paprika
1 garlic clove — peeled and finely chopped
5 ml dried oregano
250 ml dry white wine
250 ml chicken stock
1 whole tomatoes — peeled and in juice
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1 Heat the oil in a large saucepan over medium heat.

2 Fry the 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 oil in the pan.

3 Add the chicken to the pan. Sprinkle the paprika, garlic and origanum over, season lightly and turn the heat up a little. Brown the chicken on both sides, about 4 minutes per side.

4 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 uncovered for 45 minutes, stirring occasionally.

5 Garnish as desired then serve with baby potatoes or rice and vegetables.

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