Instructions: Put the olive oil in a large skillet and saute the chicken until the skin begins to crisp; set aside. In the same oil. saute garlic, onion and chorizo until the onion is soft. Return the chicken to the skillet and add the remaining ingredients. Mix well. Cover and simmer for about 35 minutes, or until the chicken is tender and lets out clear juices when pierced with a fork. Put the chicken on a serving platter. Continue to cook the sauce, stirring all the while, for another 5 minutes then pour over the chicken and garnish.

Serve with saffron rice. For a first course have a mixed green salad.

Have a good Valdepenas wine, or a nice Cerberos from near Madrid, or some Mahou beer to drink with this. It may surprise some readers that I recommend red wine with a chicken dish, but it is so full of flavor that red stands up to it better-and I was always served red with it in Spain.

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