Spanish Chicken- this is the recipe with all my subs in it
2 chicken breasts - diced
4oz Chorizo sausage -
3 best quality pork sausages - chopped into small pieces
1 tin of chopped tomatoes
1 tinned pimento (or 1 red pepper),sliced
1 small onion sliced
1 tablespoon of paprika
Olive oil for frying
Heat the oil in a large saute pan or Le Creuset type casserole dish and fry the onion until golden, Add the sausages and brown on all sides, then the chicken.
Chop the Chorizo into bite-sized chunks and add to the pan along with the pimento or pepper, the paprika and the tin of tomatoes and put into a covered oven-proof casserole if not using a Le Creuset dish.
Bung it all in a low to medium oven (gas 3-4) for about 3/4 of an hour or until the chicken is tender. Check halfway through and if it looks a bit dry add a very little chicken stock or water, just remember that there aren't any potatoes to thicken the juices.
Stir in the parsley before serving.
I served this will wilted spinach and Celeriac Greek Style Chips.