2 tbsp sunflower oil
8 small chicken thighs
1 onion, sliced
2 cloves garlic, crushed
1 red pepper, sliced
410g can chopped tomatoes
300ml chicken stock
zest and lemon of 1 orange
100g chorizo castellano, chopped
50g mixed olives (optional)
- Heat the oil in a large casserole dish and fry the chicken until golden (remove the skin if you prefer less fat in your diet).
- Add the onions, garlic and red pepper and fry until the onion is tender, then pour over the tomatoes, stock and the zest and juice of the orange.
- Bring to the boil and simmer for 35 minutes. Add the chorizo and olives and simmer for a further 5 minutes or until the chicken is cooked through.
- Serve with mashed or jacket potatoes.