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1
Using all the ingredients from the 1st stage of the ingredients list add all to a saucepan and cover with lid.
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2
Cover and bring to the boil for about 50 minutes or until the chicken is cooked.
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3
You may also cook the chicken using a pressure cooker, I normally cook it for about 30-40 minutes if using the cooker pressure.
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4
This can be done ahead of time on the same day.
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5
When cooked either let the chicken and chorizo cool inside the pan if cooking it ahead or remove it when cooked to let it cool.
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6
Save the liquid to use as stock in other recipes or make a chicken soup out of the stock (see my recipe for chicken soup).
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7
Once cooled you can also freeze it to be used at a later date.
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8
Shred and de-bone the chicken and cut the chorizo and set aside.
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9
In a frying or wok pan add the lard, garlic and bay leaves.
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10
On a low to medium heat fry until garlic is softened.
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11
Takes about 3-4 minutes.
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12
Add the chicken to the pan and fry for about a minute.
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13
Stir regularly.
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14
Then add the salt, chilli pepper or Chilli oil, vinegar and black pepper.
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15
Fry for about 5 minutes, stirring often.
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16
Add the parsley or coriander and fry for no more than a minute and remove from heat off.
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17
Check seasoning.
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18
Add more vinegar, salt or chilli if not to your taste.
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19
And serve
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20
Serve either as a starter with some toasted artisan bread or as a main over some potatoes or rice.
