For this recipe, cut the raw potatoes into 2cm before adding to a pan of salted water. Once boiled, drain and set aside.
Heat the oil in a small frying pan and brown the seasoned chicken until golden and crispy, about 3 mins each side. Remove from the pan add the chorizo. Cook for several minutes until crispy.
Lower the heat and add the onions to the pan, cooking until soft, about 10 mins. Add the pepper, garlic and spices and cook for another 5 minutes.
Then, add the cooked potatoes, tomatoes, chicken and stock and bring to the boil. Reduce to a simmer and cook for 20 mins, checking that the chicken is cooked through. Season to taste before serving.
300g Rooster potatoes, cut into 2cm pieces
1tbsp olive oil
2 large chicken thighs, quartered (or use two chicken breasts if preferred, sliced into large pieces)
60g chorizo, cut into 1cm thick discs
1 onion, thinly sliced
1 red pepper, thinly sliced
2 garlic cloves, chopped
2tsp Cajun seasoning
1 tin chopped tomatoes
200ml chicken stock