Pre-heat the oven to 190c
Sear the chicken thighs in the oil in a hot pan then remove
Add chorizo and gently cook, releasing the chorizo oil in to the pan. Remove the chorizo but keep the oil in the pan
Gently cook the onions & peppers in the chorizo oil until soft then add garlic & cook for another minute
Add tomato puree and cook for another minute then stir in the dried herbs & spices
Add the chopped tomatoes, chicken stock, kidney beans & potatoes
Stir then cover & simmer for 10 minutes
After 10 minutes, taste for seasoning then add the chorizo back to the pan and nestle the chicken in to the sauce
Add a few sprigs of thyme then cover and cook in the oven for 20 minutes, until the chicken is done and the potatoes are soft
Squeeze in some fresh lime then garnish with parsley & jalapenos
The Smokin Elk
Recipe Courtesy of The Smokin Elk
