Ingredients :

1 pack of chicken thigh fillets, about 800 grams
4 potatoes, about 400 grams
1 carrot
3 bell peppers OR 3/4 c. of frozen sweet peas
1 chorizo de bilbao
1/4 c. of raisins
1/2 kilo of plump tomatoes or 1 can of stewed tomatoes
1 large white onion
half a head of garlic
1 bay leaf
6 tbsps. of olive oil (you can get away with vegetable cooking oil)
salt
pepper
a little sugar

Cooking procedure :

Pat each chicken thigh fillet dry with kitchen towels. Cut each into small pieces, about 1-inch cubes. Season with salt and pepper.

Peel the potatoes and the carrot and cut into 3/4-inch cubes (when the chicken pieces shrink during cooking, they will end up the same size as the carrot and potato cubes).

Peel the onion and roughly chop.

Peel, crush and chop the garlic.

Core the bell peppers, cut off the veins and remove the seeds. Dice.

If using fresh tomatoes, cut them up. If using canned, transfer the contents to a bowl and crush the tomatoes with your hands, leaving some chunks for a better looking chicken menudo.

Slice the chorizo then cut each slice into three or four parts (extend it, baby!).

Heat the oil in a large pan (non-stick pan is really useful). When hot, add the chicken pieces and cook until they change color. Next, add the chopped onion, garlic, potatoes and carrot cubes and cook for about 5 minutes over high heat. Add the rest of the ingredients. Season with salt, pepper and a little sugar (to cut down the acidity of the tomatoes). Simmer for 30 to 40 minutes.