Dry fry the chorizo sausage in a heavy bottom shallow casserole for 3 minutes to release its oils.
200 g Chorizo
Add the red onion, garlic, and red peppers slices and cook on a medium heat for 5 minutes.
1 Red Onion, 1 Red Pepper, 2 Garlic Cloves
Stir in the smoked paprika and thyme.
1 tablespoon Smoked Paprika, 1 teaspoon Thyme
Turn the heat up and add the chicken breast pieces and cook until they have changed colour.
4 Chicken Breasts
Add the passata, stock, salt, pepper, and sugar and simmer uncovered for 15 minutes.
400 g Passata, 200 ml Chicken Stock, 1 teaspoon Salt, 1 teaspoon Sugar, ½ teaspoon Black Pepper
Garnish with chopped parsley just before serving.
1 tablespoon Parsley