• Cut the chicken into small cubes that will be big enough to sit on top of the chorizo later (remember they shrink when cooking). Place the chicken in a small bowl, sprinkle with paprika, vinegar, oil, oregano and salt set aside.
• Slice the chorizo into thick or thin discs, depending on how you're going to assemble them.
• Fry the chorizo in a hot pan frypan or a hotplate until golden. Then remove and set aside on a plate for later.
• Using the oil left in the pan from the chorizo cook the chicken (add a touch of oil if your chorizo didn't release much juice and the pan is dry). Cook until it's cooked through, then remove and set aside.
• Slice the onion and capsicum thinly. Cook it off in the same pan as the chicken and chorizo were in. Cook until it's softened and caramelised. *See tips
• Optional, Add a tsp of brown sugar (and cayenne if using), near the end of cooking to help keep it moist. I often add a splash of water to the frypan to help steam/cook the onion down faster. The onion/capsicum has to be cooked right down until soft *see notes

Three Ways To Assemble:

• To use the chorizo disk as the base, cut the discs thicker so everything will hold together with the skewer. Start with a chorizo disk on the base, add some onion and capsicum, and then top with chicken. Skewer through with a toothpick for service.
• Bread base: Add a disc of toasted bread, then the onion and capsicum, chorizo, and then chicken. Hold it all in place with a toothpick.
• Why not use cheese as the base: Cut square slices of manchego or something else as discussed in the post above, then stack them like the bread version above.