200g chorizo
sausage 2 x 400g cans chopped peeled tomatoes
Thyme
2 bay leaves
100ml chicken stock
1 good pinch of sugar
650g potatoes
A few black olives
Preparation:
Heat the oil in a casserole dish over medium heat, then brown the chicken thighs. Remove with a slotted spoon and set aside.
Peel and chop the garlic and onion.
Cut the chorizo into slices.
Add the onion and garlic to the pan and sauté for 3-4 minutes, stirring often.
Add the chorizo and cook for 3-4 minutes, stirring occasionally.
Add the tomatoes, thyme, bay leaves, broth and sugar.
Return the chicken to the casserole dish. Cover and cook for 20 minutes.
Wash and cut the potatoes into 2 or 4, depending on their size.
Add the potatoes and olives and cook for another 35 minutes.
Serve very hot.
