Chicken & Chorizo Stew

I made this easy one pot dinner a few weeks ago. Chorizo is one of my favourite ingredients as it does all the hard work for you, the incredible oil it releases adds plenty of flavour to whatever you're cooking without having to use dozens of ingredients. I added a little honey to sweeten the tomatoes and some hot sauce to add a little heat, paprika or chilli powder would also have been a welcome addition.

Serves 3
5-6 free range chicken thighs and/or legs
1 red onion, chopped
2 garlic cloves, crushed
1 red pepper, chopped
100g chorizo, skinned & cut into 1cm chunks
Tin chopped tomatoes
1 tbsp of tomato paste
1 tsp honey
1 tbsp hot sauce
Small bag spinach
Jacket potatoes & creme fraiche to serve

1. Fry the chicken in a little oil, until the skin has browned. The meat does not need to be cooked through at this stage as you will poach the chicken in the sauce later
2. Fry the onions, peppers and garlic over a medium heat in a little oil. Once softened add the chorizo and continue to fry until it releases its delicious oil and starts to colour
3. Add the chicken back to the pan with the tomatoes and tomato paste. Bring to a gentle simmer and cook for 30 minutes until the chicken has cooked through and the sauce has thickened
4. Add the spinach for the final few minutes. Once it has wilted, add the honey and hot sauce to taste along with plenty of seasoning. Serve with jacket potatoes and a big dollop of creme fraiche