4 chicken breasts

1½  chorizo ring (spicy if available)

1 glass of red wine (250ml)

6 garlic cloves

70g tomato puree (1/2 a tube)

3 tsp smoked paprika

2 tsp sweet paprika

1 bunch of fresh oregano

1 bunch of fresh parsley

Salt

Black pepper

Olive oil

1 tsp chilli (optional)

Spicy chorizo with the succulent chicken.

Peel and crush the garlic, sprinkle with salt and pour olive oil over and leave for at least 5 min to infuse.

If you use fresh herbs mix and chop the herbs into medium pieces and set aside.

Peel the chorizo rings and cut the rings into small slices. Cut the chicken breasts into medium chunky cubes.

Take a large pan which will be big enough for all the meat and bring to medium heat. Add some olive oil and then add the garlic. Slightly fry the garlic for about 3 min. Add the red wine to the garlic and mix well. Now add the spices; smoked and sweet paprika, black pepper and ¾ of the fresh herbs. Add the tomato puree and mix all ingredients together. Put the pan on low to medium heat and stir occasionally.

Take a skillet and fry the chorizo slices at medium to hot heat. There is no need to add any oil as the chorizo has plenty. Once fried take the chorizo slices (leave the chorizo fat in the frying pan) and add them into the large pan. Stir the chorizo into the red wine sauce.

Heat up the chorizo fat and fry the chicken cubes. The chicken will take about 10min to cook. Once cooked, add them to the large pan and mix all the meats together. Taste, season with more pepper and/or chilli. If the sauce is too thick, add more red wine.

Put in a large bowl, sprinkle with the remaining herbs and serve.