This dish comes from Spain and ‘chilindrõn’ refers to the red peppers it contains. It also includes smoked ham, but I like to replace that with spicy Spanish chorizo sausage.

(Serves four)

2 tbsp olive oil
8 skinless, boneless chicken thighs
1 large onion, chopped
2 cloves garlic, crushed
1 large red pepper, cored and sliced
1 tbsp paprika
4 tomatoes, skinned and chopped
250 g loop spicy chorizo sausage
250 ml chicken stock
Pinch dried red chilli flakes
Chopped parsley

Heat the oil in a frying pan with a lid. Cut the chicken thighs into two pieces each and fry them quickly in the hot oil until brown, then transfer them to a plate.

Add the onion to the pan and fry until starting to soften, then add the garlic and red pepper and fry for a minute more. Add in the paprika and tomatoes and cook gently for another five minutes.

Peel off the papery skin from the chorizo and either dice or slice it, then add it to the pan together with the chicken stock and a pinch of chilli flakes. Return the chicken thighs to the pan, cover and simmer gently for about 10 minutes until the chicken is cooked through.

Transfer to a serving dish, sprinkle with chopped parsley and serve with plain rice and some sour cream.