Heat a large frying pan (or a large saucepan if you prefer), add the knob of butter and when it’s started to melt add the garlic, onions, jalapeno and a pinch of paprika. Cook for 5 minutes (you can add a little splash of water if the onions etc start to burn)
Add the chicken to the above and cook for a while until it is thoroughly sealed.
Add the tin of tomatoes, carrots and red pepper. Then add the ketchup, a shake of mixed herbs, a pinch of tarragon, the stock cubes, salt, pepper, a further pinch of paprika (if you want it a little hotter) and a dessertspoon of sugar (to take away the acidity of the tomatoes). Mix together and add water until the chicken, carrots and red pepper are completely covered. Simmer on a low heat for at least 40 minutes.
Thicken the sauce with the cornflour mixed with water and cook for a further 5 minutes. Taste and adjust the seasoning.
Serve with rice or boiled potatoes.
You can also add cooked chorizo to this recipe – we didn’t have any to hand – for the real Spanish twist!