Spanish chicken stew with crispy potatoes

Method Print recipe

1. Mix together the oil, smoked paprika, rosemary, oregano, halved garlic cloves and marinate the chicken for a few hours.
2. To make the sauce, dice the peppers and chorizo in a pan, add both to oil and saute, add the chilli to saute for a minutes. When coloured, add the tomato base and simmer, add the chickpeas, olives, sunblushed tomatoes and simmer.
3. Pan fry the breast to get colour, remove from the pan and add a portion of sauce with some chopped parsley and warm through. Top with the chicken and put in the oven until cooked. Deep fry the potatoes. Decant onto a serving plate and top with crispy potatoes.