• One whole chicken, cut into 8 to 10 pieces, skin off
• 1 cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon smoked paprika

Mix the flour with the salt and paprika in a medium shallow bowl. Dredge the chicken pieces in flour and keep aside.

• 2 tablespoons extra virgin olive oil, add more if needed during browning of the chicken
• 2 chorizo links, casings off and crumbled
• 2 large parsnips, peeled and chopped
• 2 large carrots, peeled and chopped
• 4 garlic cloves, grated
• 10 ounces, Cremini mushrooms, sliced
• 10 ounces, Shitake mushrooms, sliced
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• ½ cup fresh orange juice
• 3 to 4 cups mushroom or chicken stock
• ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the chorizo and cook on medium high heat for 2 to 3 minutes or till golden brown. Take the crumbled chorizo out with a slotted spoon. Brown the chicken pieces in batches on all sides on a medium heat. Add more olive oil if necessary. Take the chicken pieces out. Add the parsnips, carrots and garlic. Saute for 2 to 3 minutes. Add the mushrooms and cook on high heat for 3 to 4 minutes till golden brown. Add the salt and smoked paprika. Deglaze with the orange juice and add the stock. Add the chorizo and chicken and bring to a boil. Simmer with lid on for 20 to 25 minutes, till the chicken is cooked through. Take the chicken pieces out and reduce the sauce in the pan so about 2 cups are left. Check for seasonings and add the chicken pieces back, garnish with cilantro and serve hot.