I am a huge fan of one pot wonders and this is certainly a winner. The stock cooks right down so you have an amazingly flavoured sauce that the lemon juice, added at the end, makes extra zingy!
I had chicken breasts for this but you can use what ever you have, thighs work very well too, I cut each breast into three long pieces.
30mls olive oil
400g mild chorizo, skin removed and sliced finely
3 large onions, sliced
1.5kg skinless chicken
2 pinches chilli flakes
4 garlic cloves, finely sliced
1kg baby potatoes
750mls chicken stock
1 lemon, juiced
2 tablespoons fresh chopped parsley
You need a big shallow pan with a tight fitting lid.
Heat the oil in your pan and fry the chorizo until it begins to crisp up, remove with a slotted spoon.
Add the onions to the pan and cook until soft, add the chilli flakes and garlic and cook until fragrant.
Add the chicken to the pan and stir often until the chicken has sealed.
Pour the stock and potatoes into the pan, cover, bring up to the boil and then allow to simmer, covered for 20minutes.
Remove the lid and cook the liquid down until it is quite syrupy.
Return the chorizo to the pan, allow to warm through.
Pour in the lemon juice, stir well and then sprinkle over the parsley.