Directions

1. Arrange the chicken thighs in the slow cooker.

2. In a medium frying pan, heat the oil / butter over a medium heat. When it's hot, add the leek, pepper and garlic. Fry gently for 5 minutes for them to soften a little and start to turn golden. Remove from the heat.

3. Add the chopped tomatoes to the chicken.

4. Add the leeks, pepper, garlic and chorizo.

5. Sprinkle the paprika and thyme over the dish.

6. Pour in the chicken stock and set the slow cooker to low to allow it to cook all day (around 8 hours). It'll take around 4 hours on a high setting.

7. Just before serving, add a little soured cream or, for a thicker sauce, mix a teaspoon of arrowroot powder with 20ml cold water and stir into the sauce. Allow to thicken for 5 minutes.

Without a slow cooker:

1. To make this dish without a slow cooker, it's better to use chicken breast (quickly pan fry this before adding to an ovenproof dish). Follow the other steps as normal, placing everything in the dish rather than the slow cooker and bake for around 35-40 minutes at 180°C.