Capsicum, tomato and chicken with chorizo

Prep 20 mins | Cook 45 mins | Serves 4

14 cup olive oil
8 chicken thigh cutlets – bone in (or use chicken pieces of choice)
1 red onion, cut into thin wedges
1 chorizo sausage, diced
12 cup dry white wine
1 red and 1 yellow capsicum, halved, deseeded and cut into thin strips
3 garlic cloves, finely chopped
4 vine-ripened tomatoes, roughly chopped
6 sprigs thyme
13 cup chicken stock
30g rocket leaves
Crusty bread, to serve

Step 1 Heat 1 tbs oil in a large heavy-based frying pan over medium-high heat. Brown chicken for about 2 minutes on each side or until golden. Transfer to a plate.

Step 2 Heat remaining oil in pan. Add onion and chorizo and cook over medium heat, stirring occasionally, for 5 minutes until onion is tender. Add wine and simmer for 1 minute. Add capsicums, garlic and tomatoes and cook, stirring often, for 3 minutes.

Step 3 Add thyme, stock and chicken to pan. Reduce heat to low, partially cover and simmer, stirring occasionally, for 25–30 minutes until chicken is tender. Top with rocket and serve with crusty bread.

Good for you ... Capsicums

A top source of vitamin C, with just half an average-sized red capsicum supplying 4 times the recommended dietary intake of this important vitamin.

A good source of beta carotene, which the body converts to vitamin A and uses for normal functioning of the immune system.

Provides niacin (vitamin B3), which the body's cells need for the normal release of energy from food.