Preheat your oven to 200° degrees Fahrenheit.
Finely dice the celery and onions. Drain and roughly chop the tomatoes, reserving the tomato juice. Measure the tomato juice and top it up with chicken stock to equal 2 cups.
Cube the chicken and slice the chorizo into bite-sized pieces. Peel the garlic and measure out the saffron, oregano, chili flakes, paprika, salt and pepper.
*Note: For the paprika try using half regular and half hot smoked paprika. We use a brand called "La Chinata", from Spain.
- 2 ribs celery
- 2 large onions
- 5 garlic cloves
- 1 - 28 oz can whole tomatoes (with juice)
- 2 cups tomato juice / chicken stock
- 3 single chicken breasts
- 3 links fresh Spanish chorizos
- 1/2 tsp saffron threads
- 2 tsp dried oregano
- 1/4 tsp chili flakes
- 1 tbsp Spanish paprika*
- 1 tsp sea salt
- 1 tsp freshly ground black pepper