The chorizo and paprika add spiciness and most of the ingredients contribute to the colourfulness of the dish. White wine is often used with chicken but here red wine would be good and would add to the rustic feel of this recipe. If you prefer not to use wine, simply add more water. Add more or less garlic and olives, to your taste.

Ingredients:

• 2 skinless chicken breast fillets
• 50 g (2 oz) chorizo
• 1 medium onion
• 2 garlic cloves
• 1 medium red pepper
• 150 g (6 oz) tomatoes
• 10 ml (2 tsp) tomato purée
• 300 ml (10 fl oz) wine and water, mixed
• 5 ml (1 tsp) chopped fresh parsley
• 5 ml (1 tsp) paprika
• freshly ground black pepper
• 1 large orange
• black olives

Cooking instructions:

Remove the skin from the chorizo and discard then cut the chorizo into small pieces. Chop the onion, garlic, red pepper and tomatoes. Put the chicken, chorizo, onion, garlic, tomatoes and tomato purée into a large saucepan with the wine and water. Cover and simmer over a medium heat for about 20 minutes. Add the red pepper, parsley, paprika and black pepper and cook for a further 10 minutes, adjusting the liquid as necessary, either reducing it or adding more wine or water. Cut the orange in half and squeeze the orange juice over the chicken just before serving. Add black olives to taste. Serve with rice.