1.8 kg of chicken pieces ( or a whole chicken)
2 tbs olive oil
2 (about 180g) chorizo sausages, thinkly sliced
1 large red capsicum, halved, seeded, cut into 2cm peices (I cut it more finely)
1 red onion, charsely chopped
80ml dry sherry (I used chicken stock)
800 g can diced tomatoes
185ml chicken stock
2 tsp dried oregano leaves
Saffron rice to serve
1. Preheat oven to 180c. If using a whole chicken Rinse the chicken inside and out under cold running water. Pat dry with paper towwel. Place, breast side down, on a clean work surface. Use poultry sheers or sharp kitchen scissors to cut along either side of the backbone. Discard teh backbone. Cut the breast in half along breasbone. Use a sharp knife ut around the legs between the thigh and the breast. Cut the drumsticks from the thighs. Cut the wings from the breasts and sut the breast in half diabonally. Remove any excess skin. Otherwise, just use chicken peices like thigh fillets.
2. Heat the oil in a flameproof casserole dish over medium heat. Cook half the chicken for 4 minutes each side or until golden. Transfer to a large plate. Repeat with the remaining chicken, reheating the dish between batches. Or cook in frying pan and transfer to the casserole dish or slow cooker.
3. Add the chorizo, capsicum and onion to the dish. Cook, stirring often, for 10 minutes or until chorizo is golden. Add the sherry and cook, stirring for 2 minutes or until reduced by half.
4. Add the chicken, tomato, stock and dried oregano. Cover and bake in the oven for 1 hour or until tender. This could be done in the slow cooker too.
5 Divide the rice among servicng dishes, and top with the chicken mixture.
Prep 25 minutes
Cooking time 1 hour 20 minutes (for the oven)