Ingredients
Sliced chorizo (220gms), chicken pieces on the bone like thighs chops or cutlets (800gms), tomato paste (50gms), chopped red capsicum (280gms), chopped red onion, Spanish (250gms), corn kernels, drained (210gms), freshly ground black pepper (to taste), salt (to taste), fresh thyme, chopped (1tbsp), water (150ml), canned tomatoes, chopped (400gms), paprika, hot (1tsp), paprika, mild (1tsp), chopped garlic (5cloves).

Method of preparation:-
First heat the oven to 60 degrees C fan-forced. Take a large casserole or Dutch oven, place it over heat. Heat oil in it and cook chicken pieces in it until they get brown. Take out them from oven and keep them warm in oven. Fry capsicum, onions, chorizo in the chicken juices for about 5 minutes. Then add tomato paste and garlic in it and cook them for about 1 minute. Add tomatoes with juices, paprika powder and water in it. Keep it to boil and then turn down the heat to low, add thyme in it and then add salt and pepper to taste. Again place the chicken in the pot with skin side up, cover it partly and then bake it in oven for about 90 minutes. After 60 minutes uncover the pot and bake it for the last 30 minutes until the skin gets crispy and changes to brown in color. Then take it out from oven, add corn and mix it and then serve it with crushed potatoes and sour cream.

Number of servings – 3