Spanish Chicken and Potato Bake with paprika and chorizo

Ingredients

• 500 g chicken thigh fillets, chunky diced (approx 4cm X 4cm)
• 1 chorizo sausage, diced
• 400 g can diced tomatoes
• 40 g One Pot Spanish Chicken and Potato Bake
• 1 cup water
• 3 medium size potatoes (500g), peeled and thinly sliced
• 1/3 cup sour cream

Method

1. Brown chicken and chorizo in a large heavy-based pot (oven and stove-top safe).
2. Add tomatoes, McCORMICK One Pot recipe base and water to the pot and stir. Layer potatoes over the chicken mixture and spray lightly with oil.
3. Place in a pre-heated 200°C oven and cook covered for 20 minutes, then cook a further 25 minutes uncovered until potatoes are golden.
4. Serve with a dollop of sour cream and green vegetables if desired.