Heat the olive oil in a large heavy-bottomed saucepan and fry the red onions for 1-2 minutes until softened. Add the chicken and garlic, and cook for 5 minutes until the chicken is lightly browned.
Add the chorizo and peppers, and cook for 1 minute. Stir in the tomatoes, chickpeas, potatoes and stock. Bring to the boil, lower the heat and simmer for 20 minutes until chicken is cooked through and its juices run clear when the meat is pierced. Add paprika, salt and pepper to taste.
Serve with crusty bread.
Ready-sliced chorizo doesn't work as well in this dish; it is much nicer with chunks of sausage about 1-2cm (½-1in) thick. If you prefer the stew more tomatoey, add tomato purée to taste.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
*Inspired Rebecca T. featured in the Realfood Cookbook
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.