Step 2

Warm the olive oil in a large ovenproof skillet over medium heat and cook the onion, chorizo and both peppers with a pinch of salt and pepper for 15 minutes, until the vegetables have collapsed and the chorizo has stained the oil orange.

Step 3

Stir in the smoked paprika and the garlic and give it 2–3 minutes, until you can smell both of them.

Step 4

Tip in the chopped tomatoes, the olives and the drained lima beans, stir everything together and season.

Step 5

Settle the chicken thighs into the pan skin side up, so the skin sits proud of the sauce, and season the skin.

Step 6

Bake for 40 minutes, until the skin is crisp and the meat pulls easily off the bone. Scatter the parsley over and serve straight from the pan.