Using all the ingredients from the 1st stage of the ingredients list add all to a saucepan and cover with lid.

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.

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

Save the liquid to use as stock in other recipes or make a chicken soup out of the stock (see my recipe for chicken soup). Once cooled you can also freeze it to be used at a later date.

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

In a frying or wok pan add the lard, garlic and bay leaves.

On a low to medium heat fry until garlic is softened. Takes about 3-4 minutes.

Add the chicken to the pan and fry for about a minute. Stir regularly.

Then add the salt, chilli pepper or Chilli oil, vinegar and black pepper.

Fry for about 5 minutes, stirring often.

Add the parsley or coriander and fry for no more than a minute and remove from heat off.

Check seasoning. Add more vinegar, salt or chilli if not to your taste. And serve

Serve either as a starter with some toasted artisan bread or as a main over some potatoes or rice.