Spanish-style chicken casserole

Instructions

• Place the chicken thighs in a large bowl and sprinkle with the paprika, salt and freshly ground black pepper. Toss until coated well. Set aside until needed.
• Heat the olive oil in a large heavy-based pot over high heat. In batches, brown the chicken thighs, skin side down first, until golden brown. Remove from heat and set aside.
• Using the same pot, fry the chorizo over medium heat until crispy. Transfer to a plate, turn the heat to low, then sauté the garlic and onion in the pot until the onion is soft and translucent, 3 – 4 minutes. Add the tinned tomatoes, chicken thighs, chorizo and olives. Mix until well combined. Remove from heat and set aside until needed.
• Combine the chicken stock and saffron threads in a jug. Set aside to infuse for about 5 minutes, then pour the mixture through a fine-mesh sieve into the pot with the chicken. Return the pot to the stove and bring to a simmer over medium-low heat. Continue to simmer, uncovered, until the chicken is cooked through, about 25 minutes.
• Remove from heat and sprinkle with the chopped parsley. Serve immediately.