Ingredients

• 4 Chicken legs
• 6 Ripe Tomatoes
• 1 large potato
• 1 Courgette
• 1 Large Onion
• 250ml Tomato Frito
• 1 Chicken Stock Cube
• Oregano
• Pimienton Dulce
• 50g Chorizo Sausage
• 2  Cloves of Garlic
• Salt & Pepper

Method

Fry off the chicken pieces until nice and golden brown. Remove from pan and set to one side.

Prepare Vegetables. Slice courgette and Potato into rounds (thin). Dice tomatoes, onions and slice the garlic fine.

Add Onion and garlic to pan, and fry lightly. Add the chorizo (finely sliced) and fry for a minute or two to release the flavour. Throw in the ripe tomatoes and cook gently for a few minutes. Add the tomato frito plus 250ml of water.

Add Seasoning (Oregano, Pimienton,  Salt and Pepper) and cook the sauce for a few minutes.

Add the chicken pieces, put on the lid, and cook gently on a low heat until the chicken is done (around 1 hour should do it).

Heat some Oil in a large pan and try the thinly sliced potato and courgettes until a light golden brown. Try and keep each piece seperate so place on kitchen towel to drain after. Once all cooked, and just before serving add to the pot with the chicken casserole.

Serve with crusty bread.

Eliza James posted on July 6th, 2008
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