Spanish Chicken and Chorizo Stew

Place the sliced chorizo in a large casserole (Dutch oven) or frying pan (skillet) over a medium heat and fry until it starts to release its oil.
200 g Spanish Chorizo
Add the sliced red onion and red pepper and cook in the chorizo oil until they begin to soften.
1 Red Onion, 1 Red Pepper (Red Bell Pepper)
Stir in the garlic, smoked paprika and thyme and cook briefly until fragrant.
1 tbsp Smoked Paprika, 1 tsp Thyme, 2 Garlic Cloves
Turn up the heat, add the bite-size chicken breast pieces and cook until the outside of the chicken has changed colour.
4 Chicken Breasts
Pour in the passata and chicken stock, then add the sugar and season to taste.
400 g Passata (Strained Tomatoes), 200 ml Chicken Stock (Chicken Broth), 1 tsp Salt, 1 tsp Sugar, ½ tsp Black Pepper
Bring to a gentle simmer and cook uncovered until the chicken is cooked through and the tomato sauce has thickened. Scatter with parsley and serve immediately with your choice of side dish.
1 tbsp Fresh Parsley