This one-pot-wonder makes a really tasty and economical family dinner. Lean tender chicken cooked in a rich and lightly spiced sauce, with paprika and chorizo to give it a warm and delicious flavour.

Serves 4

120g cooking chorizo, chopped

1 red onion, chopped

1tsp lazy garlic

1tsp smoked paprika

80g sundried tomatoes, chopped

600g skinless and boneless chicken thighs

400g chopped tomatoes

100ml chicken stock

1 lemon, juiced

Fresh parsley, chopped to serve

Method

Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 minutes or until it releases its oils and starts to char at the edges.

Add the onion and fry for 5 minutes more or until soft.

Tip in the garlic and cook for 2 minutes before stirring in the paprika and sundried tomatoes.

Add the chicken thighs and fry for 2 minutes on each side until they are well coated in the spices and beginning to brown.

Pour in the chopped tomatoes and stock and turn the heat down.

Cover and cook for 40 minutes until the chicken is falling apart and the sauce is thick. Pour over the lemon juice and stir to combine.

Serve sprinkled with the chopped parsley, rice or jacket potatoes and a dollop of sour cream if you prefer.