In a deep saucepan add 1.5 litres of water, 2 tablespoons of olive oil, the chorizo whole, onion peeled and cut in half, chicken and salt.

Cover and bring to the boil for about 50 minutes or until the chicken is cooked. You may also cook the chicken using a pressure cooker, I normally cook it for about 30-40 minutes if using the cooker pressure. This can be done ahead of time on the same day.

Either let the chicken and chorizo cool inside the pan if cooking it ahead or remove it when cooked to let it cool.

Shred and de-bone the chicken and cut the chorizo and set aside.

Add the rest of water, olive oil and stock cube to the saucepan. Bring to the boil.

Add pasta and cook for about 5 minutes.

Add the parsley and cook for a further 5 minutes.

Add the meat back to the pan and cook for another 5 minutes or until pasta is cooked.

When done turn the heat off and add the mint bunch to the pan and let it rest for 10 minutes or add a few mint stalks to your plate.

Check seasoning is to your taste before serving.