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PdfFry the chorizo over a medium heat in a large saucepan, for 5 minutes or until it releases oil and starts to char at the edges. Add the onions and fry for 5 minutes more or until soft. Tip in the garlic and cook for 2 minutes before adding the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 minutes each side until they are well coated in the spices and beginning to brown.
Pour in the chopped tomatoes and stock, and turn down the heat. Cover and cook for 40 minutes until the chicken is falling apart and the sauce is thick.
Serve with jacket potatoes or pasta