Fry the chicken and chorizo with the oil in a non-stick saucepan. Once cooked, set to one side.
Using the same pan, add the onion, pepper and garlic stirring occasionally until cooked through. Add the tomato puree, Oxo ready to use chicken stock, passata, sugar and smoked paprika. Stir well and gently simmer for 10 minutes.
Using a stick blender, blend until smooth.
Add in the cornflour, chicken and chorizo and continue to simmer for 5 – 10 minutes. Finish with parsley and cracked black pepper. Serve with a crusty bread roll.