Marinade the chicken pieces with garlic salt, 2 chopped garlic cloves, black pepper and paprika at least an hour before cooking.

Heat the olive oil in a pan with the chorizo slices until the chorizo is cooked and crispy.

Remove the chorizo from the pan when its cooked.

Add the onion, 3 chopped garlic and bay leave and cook until onion has softened.

Over a medium heat add the chicken pieces, paste, mustard, tomato can, half of the beer and carrots. Simmer for about 15 minutes. Stirring occasionally.

Add the peas and cook for another 10 minutes.

Add the rest of the beer and water. And stir.

Turn the heat up slightly to reduce the sauce until it has thickened. About a further 10-15 minutes or so.

Add the chopped coriander or parsley about 5 minutes before the heat is turned off.

Check seasoning is good for you.

Crumble the cripsy chorizo into the pan once heat is off.

Let it rest for 10 minutes before serving.