Method:
Spray a large pan with oil and fry the chopped onions until soft. Add the chicken pieces and continue cooking for 5 minutes.
Add the chorizo, peppers, garlic and paprika and stir for a further 5 minutes. Add the tinned tomatoes and stock and stir together along with the sugar, salt and pepper. Once everything is combined, check for seasoning and strength of paprika. Add a little more paprika, sugar or salt and pepper if needed.
Cook for about 15 minutes on a low heat until all flavours are infused. Take out 2 ladles and liquidise along with the creme fraiche. Tip back into the soup and mix well.
Serve piping hot with an extra blob of creme fraiche if desired and a slice of crusty bread.
Spray a large pan with oil and fry the chopped onions until soft. Add the chicken pieces and continue cooking for 5 minutes.
Add the chorizo, peppers, garlic and paprika and stir for a further 5 minutes. Add the tinned tomatoes and stock and stir together along with the sugar, salt and pepper. Once everything is combined, check for seasoning and strength of paprika. Add a little more paprika, sugar or salt and pepper if needed.
Cook for about 15 minutes on a low heat until all flavours are infused. Take out 2 ladles and liquidise along with the creme fraiche. Tip back into the soup and mix well.
Serve piping hot with an extra blob of creme fraiche if desired and a slice of crusty bread.
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