Spicy Chicken and Chorizo Stew

1.Heat olive oil in a large heavy-bottomed pot over medium heat.

2.Add the chopped onion and sauté for 5 minutes until softened and translucent.

3.Stir in the minced garlic and diced red bell pepper; cook for another 2 minutes until fragrant.

4.Add the sliced chorizo to the pot and cook for 3-4 minutes, allowing the fat to render and flavors to release.

5.Push the chorizo and vegetables to the side and place the chicken thighs skin-side down in the pot. Brown the chicken for 5-6 minutes until the skin is golden and crisp, then flip and brown the other side for 3 minutes.

6.Sprinkle smoked paprika, ground cumin, and cayenne pepper evenly over the chicken and stir gently to coat all ingredients with the spices.

7.Pour in the canned diced tomatoes and chicken stock, then add the bay leaf. Stir gently to combine.

8.Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.

9.Simmer the stew gently for 35-40 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.

10.Remove the bay leaf and season the stew with salt and freshly ground black pepper to taste.

11.Serve the spicy chicken and chorizo stew hot, garnished with chopped fresh parsley, alongside cooked rice or crusty bread to soak up the rich sauce.