Heat oven to 180C/fan 160C/gas 4. Heat a pan, then add the chorizo and fry for a few mins more. Stir in the capsicum/peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chilli and oregano.
Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 50 mins.
Remove from the oven and stir in the chives, it is now ready to serve, scattered with chopped coriander. You can make this up to 2 days ahead and keep chilled.
2 tbsp olive oil
265g chorizo ring, peeled and thickly sliced
4 red capsicum/peppers, deseeded and cut into large chunks
2 x 400g/14oz can chopped tomato
2 chicken stock cubes
2 tsp dried oregano
1 tbsp chopped chives
16 boneless skinless chicken thighs
15g pack coriander, chopped
good squeeze lime juice