Preparation
Pre-heat your oven to 200c/180c fan/gas mark 6.
Heat a drizzle of olive oil in an oven-proof pan or pot over a medium to high heat on the hob. Fry the chorizo for 5 minutes until it has released its delicious oils. Remove the chorizo with a slotted spoon and set aside.
In the same pan, fry your chicken thighs in the leftover chorizo oils over a medium to high heat for 5 minutes. You just want to brown the meat a little. Remove with a slotted spoon and set aside.
Finely dice your onion, garlic and red chilli. Fry the onion, garlic and red chilli in the same pan as you cooked your chicken and chorizo for 3 minutes or until the onion has started to soften. Add the tin of chopped tomatoes, the sugar and a pinch of salt and pepepr. Mix really well. Return the chorizo to the pan and mix into the tomato sauce. Finally, return the chicken thighs to the pan.
Transfer your oven-proof pan or pot to the oven and roast for 35 minutes. If you don't have a pan or pat that works on both the hob and in the oven, use a frying pan for the first part and then transfer the chicken and chorizo stew to a roasting dish for its oven roasting.
After 35 minutes of roasting, remove the chicken stew and allow to cool slightly before serving. Serve with a sprinkling of freshly chopped parsley and a slice of lemon or lime on the side.