A one pot wonder!
1 chicken, jointed, skin removed
2 teaspoons paprika
olive oil
2 onions, sliced
6 garlic cloves, finely sliced
150g chorizo, skin removed and sliced into small chunks
400g tin chopped tomatoes
2 bay leaves
75ml medium sherry
salt and pepper
4 medium potatoes, cut into chunks
Preheat the oven to 190c.
Parboil the potatoes for 10 minutes, drain and put into an ovenproof dish.
Coat the chicken with the paprika, salt and pepper then fry in olive oil until browned.
Place the pieces amongst the potatoes.
Add the onions to the pan to fry for 5 minutes before adding the garlic and chorizo.
Fry for another couple of minutes before adding the tomatoes, bay leaves and sherry.
Bring to the boil then pour over the chicken pieces.
Cover with a lid and bake for 45 minutes.
Remove the lid and cook for a further 20 minutes until the chicken is golden and tender.
