Chorizo Sausage and Crispy Chicken Stew

Lovely fresh vegetables cooked into a stew. The chorizo sausage adds a little spice to the dish, and the crispy chicken on top gives it substance.

8 skinless chicken thighs, cut into quarters

250 g chorizo sausage, cut into thin slices

1 onion, diced

2 gloves garlic, minced

2 tsp chicken stock powder

1 cup water

1 can diced tomatoes

3 zucchini, cut into cubes

1 red pepper, chopped

1 green pepper, chopped

½ cup plain flour

¼ cup olive oil

Salt and pepper

Cooked rice

In a bowl mix flour, salt and pepper. Roll the chicken thighs in the flour one at a time and fry in a few tbsps of oil until golden. Set aside.

Drain fat from pan and add a few tbsps of olive oil. Fry onion and garlic over a medium heat for 1-2 mins. Add Chorizo sausage, green and red pepper and cook for about 5 minutes. Sprinkle with 1-2 tbsps of flour and stir. Add the can of tomatoes, stock and water and stir while bringing to the boil. Add chopped zucchini and season with salt and pepper. Cover and simmer for about 20 mins or until the vegetables are cooked. The sauce should be quite thick.

Spoon over a bed of rice, then arrange the chicken on top.

Serves 4.