1.5kg chicken pieces 2 tablespoons olive oil 2 (about 180g) chorizo, thinly sliced 1 large red capsicum, halved, deseeded, cut into 2cm pieces 1 red onion, coarsely chopped 80ml (1/3 cup) dry sherry 2 x 400g cans diced tomatoes 185ml (3/4 cup) chicken stock 2 teaspoons dried oregano leaves Saffron rice, to serve Fresh oregano leaves, to serve

Preheat oven to 180°C. Heat the oil in a flameproof casserole dish or large frying pan over medium heat. Add half the chicken and cook for 4 minutes each side or until golden. Transfer to a large plate. Repeat with remaining chicken, reheating the dish between batches. Add the chorizo, capsicum and onion to the dish. Cook, stirring often, for 10 minutes or until chorizo is golden. Add the sherry and cook, stirring, for 2 minutes or until reduced by half. Transfer the chorizo mixture to a casserole dish. Add the chicken, tomato, stock and dried oregano. Cover and bake in oven for 1 hour or until the chicken is tender. Divide the rice among serving dishes and top with the chicken mixture. Sprinkle with fresh oregano to serve.