Method:

• Simmer the potatoes in salted water until they are al dente (i.e., just cooked).
• Heat the olive oil in a pan over medium heat. Add the chorizo and sauté for a few minutes, until it is slightly crispy.
• Remove the chorizo, and then turn the heat up to high.
• Add the chicken, skin-side down, and fry until golden. Remove from the pan.
• Turn the heat down and add the red onion and garlic. Sauté gently for 2 minutes.
• Add the paprika and peppers, and sauté for another minute.
• Add the chicken and chorizo back into the pan, along with the potatoes. Give everything a good stir.
• Add the chicken stock and place the dish in the oven for 1 hour, or until cooked through. Top up with water as needed.
• Serve and enjoy!