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Ingredients:
Dice the potatoes into small cubes before seasoning with a tsp of garlic granules, smoked paprika, ½ tsp oregano, salt and pepper to taste. Air fry for 20 minutes at 185 degrees celsius. Alternatively bake in the oven for 30-40 minutes.
Meanwhile, season the chicken with tsp of garlic granules, smoked paprika, ½ tsp oregano, salt and pepper to taste.
Fry off the chorizo and remove from the pan. Add the garlic and onion until slightly softened before adding in the chicken. Cook until the chicken is almost done and then add the pepper.
Add the tomato puree, crumbled stock cube, cream, water, ½ tsp smoked paprika and oregano. Return to medium heat for a few minutes until slightly thickened.
Stir through the grated parmesan.
Serve the chicken over the potatoes top with the fresh parmesan and crispy chorizo.