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Ingredients
  • 2 tbsp olive oil
  • 1 Spanish onion, halved and sliced
  • 12 large bone-in chicken thighs, skin removed
  • 225g pack chorizo picante, thickly sliced
  • pack of 3 mixed colour peppers, cut into chunks
  • 150g (drained weight) pitted Spanish pimento stuffed green olives
  • 300ml dry white wine (serve the rest of the bottle with the meal)
  • 300ml chicken stock
  • 1 tbsp tomato purée
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